Chicken: Recipes for Roast Carvery

Roast chicken breast stuffed with mushrooms and tarragon butter

Roast chicken breast stuffed with mushrooms and tarragon butter

How many it serves: 1
Preparation time:10 Mins
Category : Roast Carvery
Type: Chicken

Ingredients

• For the roast chicken breast
• 2 field mushrooms, chopped
• 1 garlic clove, chopped
• salt and freshly ground black pepper
• 30g/1oz butter, softened
• 1 tbsp chopped fresh tarragon
• 1 chicken breast, skin on
• For the roasted peppers
• 2 red peppers, deseeded, quartered
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 garlic clove, chopped
• dash balsamic vinegar
• For the onion sauce
• 1 tbsp olive oil
• 1 onion, sliced thinly into rings
• salt and freshly ground black pepper
• 2 tsp red wine vinegar
• 1 tsp honey

Recipe Steps

1. the oven to 180C/350F/Gas 4.
   
2. For the chicken, place the mushrooms, garlic, salt and freshly ground black pepper into a mini blender and blend until coarsely ground. Add the butter and fresh tarragon and mix to combine
   
3. Make a space between the skin and the breast of the chicken with your finger and then push the mushroom mixture under the skin
   
4. Heat a frying pan, place the chicken breast skin-side down in the pan and fry for 3-4 minutes, or until golden-brown. Turn over and fry for a further 3-4 minutes. Place the chicken on a baking tray and cook for 8-10 minutes in the oven, or until the chicken is cooked through. Slice in half on the diagonal.
   
5. For the peppers, toss the peppers in the olive oil and seasoning and place on a roasting tray in the oven for ten minutes. Add the garlic and balsamic vinegar, mix well and place back in the oven for three minutes
   
6. For the sauce, heat the olive oil in a frying pan, add the onions, season well and cook over a gentle heat until softened but not coloured.
   
7. Remove half of the onions from the pan and blend with a hand-held blender or in a mini food processor until smooth. Add the red wine vinegar, honey and seasoning to the remaining onions in the pan and sauté for 2-3 minutes, or until beginning to caramelise
   
8. To serve, place a spoonful of onion purée onto the plate, pile the roasted peppers on the side, top with the sliced chicken breast and pour over the onion sauce.
   

The Butchers Kitchen at Aldens