Wanhan Rauman Kellarin Kana
recipe

A delicious chicken dish bringing the flavors of Wanhan Rauma’s cellar straight to your home. Creamy potatoes and flavorful chicken make this a perfect main course for food lovers.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 4 chicken fillets
- 200 ml cream
- 100 ml chicken broth
- 100 ml white wine
- 2 tablespoons butter
- 1 onion
- 2 garlic cloves
- Salt and black pepper to taste
- Fresh thyme (or dried)
- 800 g potatoes
- 50 g grated cheese (e.g., Emmental)

Instructions:

1. Peel and slice the potatoes into thin rounds. Boil them in salted water for about 10 minutes until slightly softened but not fully cooked. Drain and set aside.
2. Heat the butter in a skillet and add the chopped onion and garlic. Sauté until the onions are soft.
3. Add the chicken fillets to the skillet and cook on both sides until golden brown. Season with salt, black pepper, and thyme.
4. Pour in the cream, chicken broth, and white wine. Let it simmer on low heat for about 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
5. Preheat the oven to 200°C (392°F). Grease a baking dish and layer the cooked potatoes and chicken with the sauce. Sprinkle grated cheese on top.
6. Bake in the oven for about 20 minutes, until the top is beautifully golden brown and the cheese has melted.
Nutritional Information (per serving):
Calories: 480 kcal
Protein: 35 g
Carbohydrates: 30 g
Fat: 25 g

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