Roasted Chook Breast, Porcini Bread Sauce & Chickpeas
Recipe by Michael Meredith
4 free range chicken breasts, skin on
400g Chickpea Ragout (see recipe below)
2 courgettes, sliced, grilled and and seasoned with
400ml Porcini bread sauce (see recipe below)
Preheat oven to 160°C. Heat a heavy bottom pan. Season the chicken breast, skin side only. Place into the hot pan, skin side down. Cook for approximately two minutes on medium heat to brown the skin. Turn breast over and place into the oven for 8-9 minutes to cook through. Remove from oven and rest for 10 minutes.
Divide the ragout amongst the serving bowls. Slice each breast into 3-4 pieces. Lay the grilled courgettes on the ragout and top with the chicken.
Spoon the porcini bread sauce on top of the chicken. Sprinkle with toasted Parmigiano & herb breadcrumbs. Drizzle with porcini oil and serve.
120g shallots, diced
2 fillets finely minced
200g tomato, cut into a large concassé
Italian flat leaf parsley, roughly chopped
Sea salt to taste
Heat EVO in a pot, add shallots and sweat without colouring. Add anchovies, followed by tomatoes. Add chickpeas, and bring to a quick boil. Add olives. Taste and adjust seasoning. Add chopped parsley just before serving.
Porcini Bread Sauce:
100g shallots, chopped
120g sourdough, crust removed and roughly chopped
Sea salt to taste
In a pot, sweat shallots in EVO. Allow to caramelize slightly. Add porcini powder. Deglaze with Chardonnay. Add sourdough, then chicken stock. Bring to the boil. Add cream and porcini crema.
Place into a blender and blend until smooth. Taste and season. Keep warm until ready to use.
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