I've always used skinless, boneless chicken breast but now that I buy all my meat from a butcher it's a whole new world.
This recipe uses french trimmed/lader cut/chicken supremes (I think they're all the same) which is basically a breast with the wing bone still in tact and cleaned. It looks pretty and it was, as promised, more juicy. Definitely better.
I didn;t make enough sauce in the one pictured so I've upped the quantities. Missing some veg but, lockdown.
Ingredients
Chicken breasts, french-trimmed
Salt and black pepper
50g butter
2 tbsp olive oil
2 shallots, finely chopped
2 clove garlic, finely chopped
150g mushrooms
150ml white wine
300ml chicken stock
150ml double cream
2 tbsp finely chopped chives
2 tbsp finely chopped chervil or parsley
Method
Preheat the oven to 180C.
Pat the chicken dry and season with salt and black pepper.
Heat an ovenproof frying pan until hot, add half the butter and 1 tbsp oil (to prevent burning) then cook the chicken, skin side down, for 1-2 minutes or until the skin is golden-brown.
Flip the chicken over and cook for another minute then transfer to the oven and roast for 12-15 minutes or until the chicken is cooked through.
Meanwhile, heat another pan.
Add the remaining butter and oil.
Add the shallots and garlic and cook gently for 1-2 minutes until softened.
Add the mushrooms, cook for one minute.
Add the wine and let it cook until reduced by half.
Add the chicken stock and cook for another minute.
Add the cream.
Season with salt and black pepper then add the chives and chervil/parsley and stir them through the sauce.
To serve, spoon the mushrooms onto a serving plate, carve the chicken into thick slices and place on the top.
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