| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Breast of Chicken; (approximately 200g |
|
|
; each) |
| 1 |
kg |
Baking Potato; (Peeled) |
| 450 |
g |
Assorted Mushrooms |
| 250 |
ml |
Vegetable or Chicken Stock; (approximately) |
| 150 |
ml |
Double Cream |
| 1 |
|
Glass Medium Sherry |
| 1 |
ts |
Paprika Pepper |
| 1 |
|
Onion; (sliced) |
| 1 |
|
Cabbage; (finely shredded) |
| 2 |
|
Rasher of Back Bacon; (chopped) |
|
|
Cooking Vegetable Oil; (baby carrots for |
|
|
; garnish) |
INSTRUCTIONS
1. Season the chicken with salt and pepper and griddle to seal.
2. Oven bake in a hot oven (Gas Mark 7) for 20 minutes approximately.
3. Meanwhile prepare the bubble & squeak by grating the potato,
shredding the cabbage, and slice the onion. Blend together and season
well with bacon and salt and paprika and put the mixture into a tea
towel.
4. Squeeze the juices (water) out of the mix and fry using a ring in
a hot frying pan in a little vegetable oil.
5. Meanwhile slice the mushrooms thinly and put on a baking tray and
season.
6. Bake in the oven for approximately 7 - 10 minutes until dry and
then deglaze with the sherry.
7. Add this to approximately 100ml of chicken stock in a saucepan and
add approximately 50ml of double cream. Bring this to the boil.
8. Check the potato and turn it over and cook the other side until
brown.
9. Allow for sauce to thicken for approximately 7 minutes and check
chicken.
10. Remove the chicken and slice in half.
11. Put bubble and squeak onto the plate and chicken on top.
12. Spoon the mushrooms sauce / fricassee over and serve with some
asparagus spears and baby carrots as garnish.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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