Braised Chicken Breast with Chili and Vanilla

Chop the chilies and garlic cloves and mix with the yogurt. Season with salt and pepper. Rub the chicken breast fillets well with marinade. Clean and roughly dice the shallots, potatoes and carrots. Heat the olive oil in a roasting pan and brown the meat in it. Add the vegetables and sauté briefly.

Sprinkle with sugar, lightly caramelize and extinguish with wine. Add the scraped out pulp of the vanilla pod. Steam the chicken breast fillets at 180 °C in a heated oven, season repeatedly and serve.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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