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Roasted Chicken Breast with Porcini Bread Sauce

Roasted Chicken Breast with Porcini Bread Sauce

Recipe by Michael Meredith

Roasted Chicken Breast with Porcini Bread Sauce 

Serves 4

4 Mahy Farms chicken breast , skin on
Sea salt and freshly ground black pepper
400g Chickpea Ragout (see recipe below)
2 courgettes, sliced, grilled and and seasoned with La Chinata sweet smoked paprika
400ml Porcini Bread Sauce (see recipe below)
80g Sabato Parmigiano & herb breadcrumbs,  toasted

Preheat oven to 160°C.

Heat an ovenproof heavy bottom pan over moderate heat. 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 and serve. 
 

Chickpea Ragout:
Extra virgin olive oil (EVO)  
120g shallots, peeled and diced
2 fillets Ortiz anchovies, finely minced
200g tomato, cut into a large concassé
325g jar El Navarrico chickpeas , drained
60g Salvagno pitted olives in oil , drained
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 and chickpeas. Bring to a quick boil. Add olives. Taste and adjust seasoning. Add chopped parsley just before serving.
 

Porcini Bread Sauce:
100g shallots, chopped
Extra virgin olive oil  (EVO)
2 tsp Sabato porcini powder
150ml Rocca Giovanni Langhe Chardonnay
120g Wild Wheat sourdough, crust removed and roughly chopped
450ml Sabato chicken stock
100ml cream
80g Sabato porcini crema
Sea salt to taste
 

In a pot, sweat shallots in EVO. Allow to caramelize slightly. Add porcini powder. Deglaze with the chardonnay. Add the 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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