FRENCH COUNTRYSIDE CHICKEN

FRENCH COUNTRYSIDE CHICKEN
by

Ingredients

2 Tegel Chicken breast

250 ml Chicken stock

125 ml Tararua Cream

1 slice Huttons streaky bacon 1 g Greggs thyme

20 g Edmonds corn flour gluten free

1 g Greggs Seasoning (salt/pepper)

100 gr Puhoi cream cheese

30 ml Olivani olive oil

30 g Tararua butter

10 g Greggs crushed garlic

25 ml Brandy

1 grated Orange peeled kumara

50 g Selection of dried fruits (as per traditional Christmas pie )

Seasonal vegetables or salad 2 tsp Chopped parsley

The Social Cooking Way

Squeeze the grated kumara to remove most of the liquid out, mix in seasoning, garlic and chopped parsley, toss with the corn flour. This will help to bind the mixture together while cooking.

Pour into the hot crepe pan, with olive oil, making a flat shape. Wait until it’s golden brown on one side, turn over and put into a hot oven 200° until cooked. Add to the pan 10 gr of butter to give a rich shiny coat to it.

Pan Fry the bacon golden brown in a hot pan, remove and chop finely. Keep the pan aside for later.

Prepare the stuffing by mixing together the cream cheese, strained dry fruits, 10ml of brandy and chopped bacon. Check seasoning.

Using a small sharp knife, cut a pocket into each chicken breast by making an incision into the thickest part of the breast. Stuff the breast with the cream cheese and fruit mixture and secure with a toothpick.

Warm the pan used for the bacon earlier, add 10 ml of oil plus half of your butter, when hot add chicken, cook 5 minutes on each side until golden brown, and remove.

Add the chicken stock, bring to the boil, add the cream, bring to the boil, add the chicken then brandy and cook a further 3 minutes on each side or until cooked, reduce the sauce until correct consistency. Check the seasoning.

While cooking the chicken, prepare the vegetables and start the stir fry a few minutes before the chicken is cooked.

Present the chicken breast cut in half on top of kumara, drizzle some sauce around and serve vegetables aside.


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