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
- the oven to 180C/350F/Gas 4.
- 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
- Make a space between the skin and the breast of the chicken with your finger and then push the mushroom mixture under the skin
- 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.
- 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
- 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.
- 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
- 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.
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