Landhendl Spiked with Rue on Basmati Rice

For the “Landhendl mit Weinraute gespickt auf Basmatireis”, cut the chicken breasts slightly lengthwise, lard them with sprigs of rue, salt them and fry them on both sides in olive oil and butter.

Add the garlic cloves and roast in the preheated oven at 190°C for about 10 minutes on the skin side – baste frequently. Remove the chicken breasts and keep warm for a short time. Deglaze the roast residue with some vegetable boullion, boil down briefly and strain.

Prepare basmati rice according to package instructions and finally mix in the diced carrots.

Cut the chicken breasts open, serve with the basmati rice, pour the sauce over them and garnish with rue.

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