Chicken Breasts with Saffron Vegetables and Sesame Potatoes

Cut the potatoes into 1 cm thick slices, mix with the remaining ingredients and pour into an ovenproof dish. Bake in a 220 °C oven for fifteen to twenty minutes.

Prepare vegetables ready for cooking, cut carrots into wheels, fennel into strips. Finely chop onion, sauté in rapeseed oil at low temperature. Add vegetables and saffron, steam briefly, douse with soup, season.

Season chicken breasts and place on top of vegetables, cover and cook for ten minutes.

Serve with vegetables and sesame potatoes.

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