Corn Chicken with Lettuce and Peas

Preheat oven to 220 degrees (or 200 degrees convection oven).

Divide the tenderloin into 10 pieces (breast fillets cut diagonally into thirds, drumsticks cut through at the joint), season with salt and pepper. Heat oil in a frying pan, fry tenderloin pieces in it until hot all around.

Add water and bay leaves. Cover the meat with butter flakes and roast in the oven (middle rack) for about 25 minutes (20 minutes with circulating air) until golden brown.

For the sauce, mix yolks with wine, orange juice, grated orange peel, chicken roast juice and a pinch each of salt and sugar and beat over steam until creamy. Remove mixture from steam and stir in crème fraîche.

Serve chicken with sauce and salad garnish. As an additional dish, serve with mashed potatoes and olives.

Cook salad with peas and oranges:

Clean and rinse leaf lettuce and cut into quarters lengthwise. Cut the orange caps into small pieces and remove the peel from the orange so that the white inner skin is also removed. Remove the fillets between the separating skins. Sauté lettuce in foamed butter on all sides and season with salt. Stir in peas and sprinkle leaf salad with chervil and mint, arrange and garnish with orange fillets.

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