Spicy chicken breasts with potato gratin and red cabbage

Ingredients:

For the potato gratin:

• 2-3 potatoes, peel and cut into 1.5 mm thick slices using a vegetable cutter.
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan or Gruyere cheese, plus 4 tablespoons for sprinkling
• 2 teaspoons dried thyme, or 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper

For red cabbage:

• 6 slices bacon, cut into strips
• 1 large red onion, chopped (approx. 1 cup)
• 1/2 head red cabbage, shredded (approx. 2 cups)
• 1 tbsp. sugar
• 2 teaspoons coarse salt
• 1 tsp crushed black pepper
• 1/2 cup red wine
• 1/4 cup balsamic vinegar

To prepare chicken breasts:

• 2 tbsp. l. olive oil
• 2 tsp Chinese seasoning Five Spices
• 1 teaspoon garlic powder
• 1 teaspoon coarse salt
• 1 tsp crushed black pepper
• 2 chicken breast fillets (170 g each)
• 2 tbsp (30 g) butter

Preparation:

1. Preheat oven to 200°C.
2. Prepare potato gratin: mix thoroughly potato with cream, Parmesan cheese, and thyme, season with salt and pepper. Prepare two round baking dishes (each 100 ml) by greasing them with oil.
   
   Place the potato slices in the prepared pans, mounding them and pressing them tightly together. Fill each pan with 3/4 cup of the remaining cream mixture; cover with foil. Place the pans on a baking sheet and bake in the oven until the potatoes are tender, about 30 to 45 minutes. (You can check for doneness with a toothpick.) Without removing the pans from the oven, remove the foil.
   
   Sprinkle the potatoes with 2 tablespoons of the remaining Parmesan cheese, then continue baking until golden brown, about 4 to 8 minutes. Remove the pan from the oven and let rest. After the time has elapsed, run a knife blade through the inside of each pan to easily remove the gratins, then invert the contents onto a serving platter.
3. Prepare cabbage: In a shallow skillet, render the bacon fat over medium heat for 5 to 8 minutes. Transfer the bacon to a platter, reserving 3 to 4 tablespoons of the fat in the skillet. Add the onion and sauté for 5 to 7 minutes. Stir in the red cabbage, sugar, salt, and black pepper and continue to cook for another 6 to 8 minutes. Pour in the red wine, stir, and simmer, covered, until the liquid has almost evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook for about 1 to 3 minutes. Turn off the heat and add the fried bacon.
4. Prepare chicken breasts: Whisk the olive oil with the seasoning, garlic powder, salt, and pepper in a medium bowl. Add the chicken breasts to the marinade and toss to coat thoroughly, then let them sit for 10 to 15 minutes. Pan-fry the breasts in a skillet over medium heat, first for 4 to 5 minutes on one side, then 6 minutes on the other side. Place the fried chicken breasts on a cutting board and brush each with 1 tablespoon (15 g) of butter. Cover with foil and let them rest for 5 minutes, then slice lengthwise.
5. Serve the dish: Place a small mound of cabbage in the center of each plate, place the chicken on top, and place the potato gratin next to it.