Wednesday, May 1, 2013

Blanes de Poulet au Legumes et Lardons

 Don't all dishes sound so much more delicious in French, This is a Charred Chicken Breast with a little Ragout of Spring vegetables with crispy Pancetta and a gorgeous little Spring or Summer treat it is too.

I cook Chicken a lot and I am always looking for different ways to do it, this is my own invention but the inspiration comes from the great Daniel Galmiche. One of the real treats in Spring is the first of the Seasons new Asparagus absolutely one of my favourite vegetables at this time of year the later part of the Season the Asparagus becomes a bit stringy and firm, now is the time to enjoy it, along with Peas and Spring Onions.

 Start by marinating your Chicken breasts in Lemon Juice, Garlic and Olive Oil with a sprig of Rosemary an hour or two before cooking.

Now get your Griddle pan scorching hot, takes about ten minutes to get to temperature at full heat and sear your chicken breasts a minute or so either side so that they have taken on those brown scorch lines, then place in a roasting tin with the marinade and Rosemary poured over them and put in a preheated oven at 200c for 20 to 30 minutes depending on the size of your Chicken breasts.
Now put a Frying pan on a medium to high heat add a good dollop or two of butter and when it foams add some chopped Carrot, keep shaking the pan for 4 minutes or so then add chopped Spring Onion cook for a minute and add a glass of White Wine, it will sizzle and bubble up place a lid ajar on top to let the veg steam.

Every 3 minutes or so check to see when the wine has reduced add a Ladle of Chicken stock then add your sliced Courgette and Asparagus, couple of Minutes remove the lid and add Frozen Peas and some pre boiled New Potatoes, another 3 minutes and they are ready Add the Zest of a Lemon and a Handful of Fresh chopped Mint and Parsley stir it in 30 seconds and serve onto your plate. In a separate pan fry at high heat some Pancetta only takes a couple of minutes and drain on kitchen paper, scatter these around and over your Vegetables and top with the griddle Chicken spooning those delicious Roasting Juices from the Pan over the Chicken Breast.

A very simple but vibrant flavoursome dish, give it a try

2 comments:

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  2. Glorious colours. Summer on a plate. Absolutely mouthwatering.

    ReplyDelete