| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon1 |
2 |
servings |
INGREDIENTS
| 6 |
oz |
Breasts of chicken; trimmed with skin |
|
|
; off, up to 7 |
| 125 |
g |
Cumberland sausage meat |
| 2 |
tb |
Clarified butter |
| 60 |
g |
Celery; washed and diced |
| 125 |
g |
Onion; peeled and diced |
| 60 |
g |
Leek; washed and diced |
| 60 |
g |
Carrots; peeled and diced |
| 2 |
ts |
Flour |
| 2 |
ts |
Tomato puree |
| 600 |
ml |
Chicken stock |
| 150 |
g |
Oyster and morrell mushrooms |
| 1 |
ts |
Tarragon; chopped |
| 1 |
ts |
Parsley; chopped |
| 1/2 |
|
Lemon; juice of |
| 1 |
ts |
Thyme; chopped |
| 60 |
g |
Bacon; diced |
INSTRUCTIONS
Make incision into chicken and stuff with sausagemeat. Season the
meat.
Heat a pan, add the butter and seal off the meat. Add the diced bacon
and brown.
Place the breast on a greased square of foil, scatter with the bacon,
squeeze over the lemon juice, scatter the chopped tarragon, thyme and
parsley.
Pour over a little of the cooking fat, seal the parcels and place
into the oven for 15-20 minutes then remove and rest in a warm place
for 5 minutes.
To the pan add the vegetables and cook off. Add the flour, the tomato
puree then the stock. Add the mushrooms and reduce the sauce.
To serve: Remove the foil and slice the breasts. Drizzle the mushroom
sauce on to the plate and place the chicken on. Serve with a couple
of boiled potatoes.
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