German Chicken Tarte Tatin
A German twist on the classic French dessert, featuring chicken instead of apples.
Ingredients
- ●1 pound chicken breastboneless, skinless
- ●1 sheet tarte pastryhomemade or store-bought
- ●1 medium onionthinly sliced
- ●1 teaspoon caraway seedsoptional
- ●to taste salt
- ●to taste black pepper
- ●4 tablespoons butterunsalted
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the chicken breast with salt, pepper, and caraway seeds (if using).
- 3
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes.
- 4
Transfer the chicken to a plate and set aside.
- 5
In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced onion and cook until caramelized, about 8-10 minutes.
- 6
Roll out the tarte pastry to a thickness of about 1/8 inch.
- 7
Place the cooked onion in the center of the pastry, leaving a 1-inch border around the edges.
- 8
Place the chicken on top of the onion.
- 9
Fold the edges of the pastry up over the filling, pressing gently to seal.
- 10
Brush the pastry with a little water and bake for 25-30 minutes, or until golden brown.
- 11
Let the tarte rest for 10 minutes before serving.