| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 4 |
|
175 g; (6oz) chicken |
|
|
; breasts with skin |
|
|
; on |
| 1 |
bn |
Spring onion; trimmed and finely |
|
|
; chopped |
| 2 1/2 |
|
Cm; (1 inch) cube fresh |
|
|
; ginger, peeled and |
|
|
Finely chopped |
|
|
Salt and freshly ground black pepper |
| 2 |
lg |
Baking potatoes; peeled |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; peeled and finely |
|
|
; chopped |
| 225 |
g |
Mangetout; (8oz) |
| 125 |
ml |
Dry white wine; (4fl oz) |
| 125 |
ml |
Chicken stock; (4fl oz) |
| 125 |
ml |
Whipping cream; (4fl oz) |
| 2 1/2 |
|
Cm; (1 inch) cube fresh |
|
|
; ginger |
| 1 |
bn |
Spring onion; trimmed and finely |
|
|
; chopped |
INSTRUCTIONS
FOR STIR FRIED VEGETABLES
FOR THE SAUCE
Preheat the oven to 160°C/325°F/gas mark 3/fan oven 140°C.
Heat 2 tbsp of the oil in a frying pan over a moderate to high heat
and cook the chicken breasts just until they are golden brown outside
but still raw in the centre. Remove them to a plate and leave them to
cool a little.
Add another tbsp of oil to the pan, then stir in the onions and
ginger. Gently fry for 5 minutes, until they have softened but not
coloured. Remove the pan from the heat and season lightly.
Using a sharp knife, make 4 oblique cuts, evenly spaced to the centre
of each chicken breast. Push a little of the onions and ginger
mixture into each cut so that the flavours penetrate well into the
meat. Transfer the chicken to a foil.lined baking tray and bake for a
further 10 to 12 minutes, or until it is cooked through.
Meanwhile, dice the potatoes in 1cm (1/2inch) pieces and then dry on
kitchen paper. Heat the oil in a frying pan and saut. the diced potato
until it is golden brown and tender. Add the garlic and mangetout and
continue to saut. for a minute or two. Cover and keep warm.
For the sauce: Pour the wine into a small pan and reduce it by half.
Add the chicken stock and reduce by half again before stirring in the
cream, ginger and the spring onions. Bring the mixture to a simmer
and season to taste.
Serve each chicken breast on a bed of the stir.fried vegetables with
the sauce spooned over the chicken.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”