Chicken & Pork Flammekueche

Name: Chicken & Pork Flammekueche with creamy mushroom sauce, parsley & Gouda
Total time: 45 min
Yield: 2
Cuisine: German
Ingredients: 1 piece Leek; 250 g Mushrooms; 1 piece Onion; 1 piece Garlic; 100 g Farmer's mincemeat; 100 g Chicken fillets; 10 g Fresh curly parsley; 2 piece Flammekueche; 25 g Grated Gouda; 1 tablespoon [Plant-based] butter; ½ tablespoon Olive oil; 200 milliliters Low sodium chicken stock; 2 tablespoon White wine vinegar; 2 tablespoon Flour; to taste Salt and pepper

with creamy mushroom sauce, parsley & Gouda

View our plans

Did you know that flammkuche originated from a flat piece of dough that bakers used to check whether their oven was hot enough?

Tags:

Calorie Smart

•High Protein

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time45 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Leek

125 g

Mushrooms

½ piece

Onion

1 piece

Garlic

50 g

Farmer's mincemeat

(May be present Soy, Wheat, Egg, Mustard, Celery)

50 g

Chicken fillets

5 g

Fresh curly parsley

(May be present Celery)

1 piece

Flammekueche

(Contains Wheat)

15 g

Grated Gouda

(Contains Milk)

Not included in your delivery

½ tablespoon

[Plant-based] butter

¼ tablespoon

Olive oil

100 milliliters

Low sodium chicken stock

1 tablespoon

White wine vinegar

1 tablespoon

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2618 kJ

Calories626 kcal

Fat26.1 g

Saturated Fat11 g

Carbohydrate58.6 g

Sugar8.3 g

Dietary Fiber8.6 g

Protein36.5 g

Salt2.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Baking Sheet with Baking Paper

Cooking Steps

Prepare the stock. Preheat the oven to 200°C. Chop the leek into thin rings and quarter the mushrooms. Chop the onion and crush or mince the garlic. Shape the mince into six to eight small meatballs per portion.

Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the meatballs and chicken for 4 - 5 minutes until evenly browned, then remove from the pan and set aside.

Melt a knob of butter in the same pan and fry the garlic, onion and leek for 1 - 2 minutes. Add the mushrooms and fry for 3 - 4 minutes, then stir in the flour and fry for 1 more minute. Deglaze with the white wine vinegar, then add the stock and mix well to incorporate. Allow to thicken and reduce for 7 - 8 minutes.

Transfer the flammekueche to a parchment-lined baking sheet and bake in the oven for 5 minutes. Finely chop the parsley in the meantime.

Stir the chicken and half of the parsley into the sauce, then season to taste with salt and pepper. Top the flammekueche with the sauce and top with the meatballs and the cheese. Return to the oven for another 5 minutes, or until the cheese has melted.

Garnish the flammekueche with the rest of the parsley, then serve.