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Pancetta and tarragon chicken with sugar-roasted tomato and aniseed cream sauce
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
½ large chicken breast, skin removed30g/1oz fresh tarragon, leaves only4 slices smoked pancettaFor the aniseed cream sauce100ml/3½fl oz white winesmall bunch fresh tarragon 100ml/3½fl oz chicken stock50ml/1¾fl oz double cream15g/½oz buttersalt and freshly ground black pepperFor the sugar-roasted tomato½ beef tomato1 tbsp caster sugar1 tbsp crushed peppercorns1 tbsp chopped fresh tarragon, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.2. Slice through the middle of the chicken breast lengthwise with a sharp knife to create a pocket. Stuff the pocket with the tarragon leaves.3. Lay the pancetta slices next to each other on a chopping board. Place the chicken on top and then wrap in the pancetta. Brown the wrapped breast in an oven-proof frying pan, then transfer to the oven to cook for a further for 8-10 minutes or until cooked through. Remove and leave to rest.4. For the aniseed cream sauce, place the wine, bunch tarragon and stock into a saucepan. Bring up to the boil and cook over a medium heat until the volume has reduced by half. Add the double cream and butter, season with salt and freshly ground black pepper, then strain through a sieve into a jug. 5. For the sugar-roasted tomato, place the tomato onto a baking sheet, sprinkle over the sugar and crushed peppercorns and cook in the oven for five minutes. 6. To serve, place the tomato onto a plate. Slice the chicken into pieces and arrange next to the tomato. Pour the sauce over the chicken and sprinkle with chopped tarragon.
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