Oven Baked Chicken à la “Bordelaise” with Carrots and Leeks

In today’s post, I’ll show you a simple modification of the frozen classic dish fish fillet à la “bordelaise” & today we’ll cook it with chicken instead of fish, which we “hide” under a delicious “bordelaise” crust & bake in the oven until golden brown and crispy.

There are seasonal vegetables as a side dish, namely carrots and leeks. TFinish cooking the chicken in the oven by placing it on top of the vegetables. Super tasty & quick to make! Have fun cooking!




Cooked/Baked today: Oven Baked Chicken à la “Bordelaise” with Carrots and Leeks
Difficulty: Medium
Preparation Time: 40 minutes
Category: Main Dishes, Meat Dishes, Recipes with Chicken, Oven Baked Recipes, Recipes with Carrots, Recipes with Leeks
Our Recipe rating:

Ingredients for 4 servings:

• 4 chicken breast fillets
• 300 grams creme fraiche
• 3 large carrots
• 2 stciks leek
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon herbs of Provence
• ½ teaspoon sweet paprika
• 75 grams breadcrumbs
• 50 grams butter
• Zest from an untreated organic lemon
• Oil for frying
• Salt & pepper
• Fresh parsley for garnish

Required kitchen gadgets, helper & preparations:

• Large frying pan
• Small bowl to mix crust
• Fine grater
• Suitable baking dish

Instructions:




…for oven-baked chicken à la “bordelaise”:

For the bordelaise crust, put 75 grams of breadcrumbs, 50 grams of soft butter, the zest of an untreated organic lemon & ½ teaspoon each of garlic powder, onion powder, herbs de Provence and salt in a bowl & knead or mix together with your fingers or a fork to a crumbly mass, then set aside.

Preheat the oven to 180°C (recirculating heat) or 200°C (top/bottom heat) in good time. Peel the carrots, quarter lengthways & cut into small cubes. Clean the leek & cut into rings about 1 centimeter thick.

Then heat a large pan with a good dash of oil, add the chicken breast fillets to the pan & sauté for 2 minutes per side over medium to high heat, season with salt & pepper to taste.

Then lift the chicken out of the pan and set aside as well. Now add another dash of oil to the pan & sauté the prepared vegetables for another 3 – 4 minutes, turning occasionally & seasoning with salt & pepper.




Finally, stir in ½ teaspoon of sweet paprika powder and 300 grams of crème fraiche, bring everything to a boil & allow to simmer briefly. Then pour the veggie mix into a suitable baking dish, place the chicken fillets on top of the vegetables & spread the prepared bordelaise crust over the chicken.

Place the casserole dish in the preheated oven for about 15 minutes until the chicken is fully cooked & the crust has turned into a nice golden brown colour. Take the bordelaise crusted chicken out of the oven, place on plates & serve sprinkled with chopped parsley. Have fun cooking!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):