Hasselback-Hähnchen ist die umfangreiche und angenehme Version eines schwedischen Rezeptes, das Hasselback-Kartoffel genannt wird. Ursprünglich wurde es 1940 im Hasselback-Restaurant in Stockholm erfunden. Sie schneiden das Huhn oder die Kartoffeln wie ein Musikinstrument Akkordeon, und deshalb wurde es als Akkordeon-Hasselback-Huhn berühmt. Das Rezept schmeckt unglaublich wegen der butterigen und breiigen rostroten Kartoffeln zusammen mit dem knusprigen und köstlichen Akkordeonhähnchen oben drauf. Das Hasselback Hähnchen ist optisch ansprechend und schmackhaft im Geschmack, aber erstaunlich einfach mit wenigen Zutaten zu kochen. Beginnen wir also mit dem heutigen Rezept und lassen Sie Ihr Essen aufleuchten.
Hähnchenvorbereitung
Zutaten
- 4 große Hühnerbrüste mit Haut
- 1 kg rostrote Kartoffeln
- ¼ Tasse Olivenöl
- 6 Zweige frischer Thymian
- 1 mittelgroße Zitrone ganz
- 1 Knopf Knoblauchschale auf
- 100-Gramm-Pancetta gehackt
- ⅓ Tasse Ricotta-Käse
- 1 Tasse geriebener Parmesankäse
- Eine Prise Muskatnuss
- Gemahlener schwarzer Pfeffer nach Geschmack
- Salz nach Geschmack
Preparation Method
To Roast Potatoes
- In the first place, preheat your oven at 180 centigrade.
- Now wash and peel off potatoes and add them in a pot.
- Cover potatoes with enough cold water and add a tsp. Of salt.
- Switch on the flame and let the potatoes simmer for around 10 to 15 minutes or until they become tender.
- To test potatoes if they have been cooked or not, poke each of them with a knife.
- Once potatoes cooked, put them in a strainer and drain the water completely.
- For a nice roasting, toss the potatoes in the strainer unless the edges rise to fur up.
Backprozess
- Now cut these furry potatoes into big pieces and keep aside.
- After this very important step, move to the other ingredients; first, take garlic knob and crush each clove with the knife, so they could release their flavor while cooking in the oven.
- Cut the lemon into thin and even slices to roast with potatoes.
- Next, take a roasting pan and put it on high flame; immediately add olive oil, thyme sprigs, potatoes, crushed garlic cloves, and lemon slices.
- Season with salt and ground black pepper as per your taste and toss all the ingredients to ensure that each of them is coated well with oil.
- Now remove the roasting pan from flame and place it into the preheated oven to bake for about 30 minutes at 180 centigrade.
To Make Pancetta Filling;
- Now in a bowl, add chopped pancetta, ricotta cheese, Parmesan cheese, and nutmeg, mix well to form a mixture and set aside.
To Make Chicken;
- In the meantime, prepare the chicken; first coat chicken with olive oil and rub each side, and season with salt and ground black pepper.
- Make 3 to 4 deep and width wise incisions on the top of each chicken breast, but make sure do not cut all the way through it.
- Now with the help of a spoon, fill each slit with pancetta mixture and press slightly to penetrate deep in each breast cut.
Hasselback Chicken with Cheesy Pancetta filling
- Remove potatoes from the oven and gently press each potato piece with a potato masher.
- Drizzle some olive oil on potatoes and carefully place chicken breasts on top of them.
- Now go back to the oven and bake chicken with potatoes for another half an hour at 160 centigrade.
- Once baked, let it rest for 10 minutes and then transfer to a serving plate.
- First place potatoes on the plate and then chicken on top.
- Add rest of the cooked ingredients too on serving plate and sprinkle some parsley leaves for garnishing.
- Hasselback Chicken with buttery crispy potatoes is ready to eat. Enjoy!
Little Trick:
- You can prepare chicken breast in advance to make this recipe.
- If you see that bottom of your pan start burning or getting brown color, add a half cup of water or chicken stock to maintain moist in the recipe.
