Grilled chicken with dijon and yogurt béarnaise, garlicfried haricot´s verts and roasted potatoes
½ dl Greek yogurt
150 gr Haricort´s verts
300 gr Chickenfilé
500 gr Potatoes
30 gr Butter
2 tsp Dried tarragon
2 Cloves of garlic
Heat the oven to 250 Celsius degrees
Cut 500 gr potatoes into halves. Place on a baking tin and sprinkle with oil, black pepper and salt. Bake in the oven for 20-25 minutes.
Dijon and yogurtbéarnaise: Mix 1 eggyolk, 1 tbs dijonmustard and ½ tsp white wine vinegar on low heat in a small pot. Pull the pot off the oven and mix in the melted butter a little at the time. Cool off and mix in ½ dl greek yogurt, 2 tsp dried tarragon, a pinch of salt and some black pepper and half of the chopped onion.
Season the 300 gr chicken file with salt and pepper. Fry or grill the chickenfilé in a frying pan/grillpan, 2-3 minutes on each side or until ckicken is done through.
Divide a tomatoe in four boats. Heat oil in a frying pan and fry 150 gr haricot´s verts and two pressed cloves of garlic. Add the tomato and fry another minute. Season with salt and black pepper. Mix in the rest of the shalotten onion.
Serve grilled chicken with Dijon and yogurtbéarnaise, garlicfried haricot´s verts and roasted potatoes.