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Meats Superchefs 3 Servings

INGREDIENTS

3 T Sea salt
2 t Dried oregano
1 t Rosemary, very finely
chopped
1 t Soft thyme leaves
2 t Ground caraway
1 t Ground cumin
1/2 t Turmeric
2 T Harissa
1 T Garlic, crushed
Ground black pepper
3 250 g chicken breasts, skin
off bone on
6 Parma ham
15 g Dried ceps, soaked in 1/2
pint
hot water for 15
minutes
2 Rashers smoked streaky
bacon diced
2 T Olive oil
1 Onion, peeled and chopped
4 Cloves garlic, finely
chopped
1 Stick celery, finely chopped
1 Carrot, peeled and finely
chopped
1 t Soft thyme leaves
2 Bay leaves
350 Red wine
450 Chicken stock
100 g Puy lentils
5 5 g chorizo sausage, skinned
and diced
Sal t and ground black
pepper
85 g Unsalted butter
Chives, snipped
Flat leaf parsley, chopped

INSTRUCTIONS

Combine all the ingredients together for the spice rub for the
chicken.  Rub the spice mix all over each chicken breast. Wrap two
slices of  Parma ham around each of the chicken breasts.  Drain the
ceps thoroughly, chop reserving the soaking liquor. In a  medium
casserole dish, heat the olive oil and fry bacon until crispy.  Add the
onions, garlic, celery, carrot, thyme and bay leaves and cook  until
vegetables are soft but without colour. Add the ceps and cook  for 2
minutes.  Add the red wine, scraping all the coagulated bits off the
bottom of  the pan. Add the lentils, soaking liquor and stock and cook
for about  40 minutes.  Meanwhile, place the chicken breasts on a
griddle pan to brown all  over and remove and place in the oven at 200C
for 15 minutes. Fold in  the chorizo to the lentils 10 minutes before
the end of cooking. The  lentils should be of a soupy consistency, add
more stock if  necessary. Fold in 2/3 of the butter and parsley before
serving.  Season to taste. Divide between three plates and place a
chicken  breast on top. Sprinkle with parsley and serve with baby
courgettes  tossed in remaining butter with some snipped chives and
chopped  parsley.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1203
Calories From Fat: 628
Total Fat: 70.6g
Cholesterol: 208.5mg
Sodium: 6101.3mg
Potassium: 2211.5mg
Carbohydrates: 74.8g
Fiber: 28.6g
Sugar: 5.9g
Protein: 73.4g


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