| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken breast per portion |
| 1 |
tb |
Butter |
| 1/2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; peeled but not |
|
|
; washed |
| 4 |
|
Floz white wine vinegar |
| 1/2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Tomato puree |
| 1/4 |
c |
Dry white wine |
|
|
Double cream |
|
|
Tomatoes; peeled, seeded and |
|
|
; diced |
|
|
Brandy |
|
|
Parsley; chopped |
|
|
Seasoning |
| 1 |
bn |
Chives |
INSTRUCTIONS
Preheat the oven to 375F. Trim chicken breast and expose wing tip.
Melt a little butter with the oil in a pan and seal/brown the
chicken. Place the chicken in an ovenproof pan. Return the frying pan
to the heat and add the cloves of garlic and fry off. Add the chicken
bones, gizzard and chopped neck to the pan. Pour the vinegar into the
hot pan and "deglaze".
Add the mustard and tomato paste and stir to blend. Add the wine and
then the brandy and mix well. Boil for 2 minutes approximately to
reduce the liquid.
Add the cream and bring back to the boil quickly - and reduce further
then strain. Remove from the heat and whisk in the butter. Add the
tomato dice. Remove cooked chicken and serve.
Place on a bed of quick fry curly kale. Drizzle the sauce around the
outside of the plate, garnish with a bunch of chives.
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