BACON WRAPPED CHICKEN, POTATO GALETTE AND CREAMY WINE SAUCE

BACON WRAPPED CHICKEN, POTATO GALETTE AND CREAMY WINE SAUCE
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Ingredients

  • 25 grams Tararua butter, clarified
  • 2-4 x Tegel chicken breasts
  • 4 slices of Huttons Streaky Bacon
  • 1 tsp Gregg’s crushed garlic
  • 1/4 cup Villa Maria chardonnay
  • 1/2 tsp Gregg’s thyme or tarragon
  • 100 grams button mushrooms, finely sliced
  • 120 ml cream
  • 1/2 a lemon
  • 1/2 cup of baby spinach
  • Toothpicks, soaked in cold water

Potato Galette

  • 25 grams Tararua butter, clarified
  • 2 medium Agria Potatoes,
  • thinly sliced 1/2-1 tsp Gregg’s thyme
  • Gregg’s freshly ground salt and pepper

The Social Cooking Way

Preheat the oven to 220C/200C fan. Toss sliced potatoes with clarified butter, salt, pepper and thyme, turning well to coat. Arrange two layers of potatoes in an overlapping spiral onto a lined baking tray. Place into the hot oven for 15-20 minutes or until golden and soft to the point of a knife.

Pat dry the chicken breasts. Wrap a piece of bacon around each chicken breast and secure with a toothpick. Melt the butter in a frying pan on medium. Add chicken to the pan and cook for 2-3 minutes on each side until golden. Cover and set aside.

Add mushrooms to the pan, and saute for a few minutes before adding wine, garlic, lemon juice and tarragon, stirring until boiling (this process is known as deglazing). Cook for 2-3 minutes before reducing the heat. Add cream and mix through. Season to taste. Add the chicken and any juices to the pan and then simmer gently until cooked, approximately 10-12 minutes. Lastly stir through the baby spinach.

Serve the galette topped with the chicken and rich creamy wine sauce.


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