INGREDIENTS

INSTRUCTIONS

Preheat the oven to 230C/475F/Gas 9.  1 Cut the potatoes into cubes and
place in a pan of boiling salted  water, cover and simmer for 10-12
minutes until tender.  2 Heat a large frying pan. Finely chop the onion
and set aside 2  heaped tbsp. Add 2 tbsp oil to the pan and tip in the
remaining  onion. Cook for 2-3 minutes until softened but not browned.
3 Heat a small pan. Place the flour on a plate, season generously and
use to coat the chicken (reserving any that is remaining).  4 Add the
chicken, skin-side down to the softened onion mixture and  cook for
about five minutes on each side. Add a little oil to the  heated pan
and tip in the reserved 2 heaped tbsp onion. Cook for a  minute or two
until softened.  5 For the Tomatoes: Plunge them into boiling water for
30 seconds and  place in a bowl of cold water before peeling away the
skins.  6 Cut into quarters, remove the seeds and dice the flesh. Add
to the  softened onion. Season generously and cook for a few minutes
until  all the liquid has evaporated, stirring continuously.  7 Shred
the basil and stir into the tomato mixture. Remove from the  heat and
leave to cool a little.  8 Drain the potatoes, mash well and press
through a potato ricer to  remove any lumps. Separate the egg and add
the yolk (use the white in  another dish) with the butter and a dash of
cream. Season to taste,  grate in a pinch of nutmeg and beat until
smooth but firm.  9 Spoon the potato mixture into a piping bag fitted
with a 2.5cm/1"  star-shaped nozzle and pipe nest shapes onto a baking
sheet lined with  parchment paper.  10 Spoon a little of the tomato
mixture into the middle of each one  and bake for 6-8 minutes or as
long as time allows until golden brown  and set.  11 Push the chicken
breasts to one side of the pan and add any  remaining flour, stirring
to incorporate any juices. Gradually pour  in the chicken stock,
stirring until smooth after each addition.  12 Slice the mushrooms, add
to the pan, crush in the garlic, add the  oregano and simmer for five
minutes until the mushrooms are tender.  Season to taste.  13 Remove
the pan from the heat and stir in the remaining cream,  allowing it to
just warm through. Season to taste. Cut the pimento  into strips.  14
Place the chicken on a serving plate and spoon over some sauce.
Garnish with some pimento strips with a sprig of oregano. Arrange the
Marquis potatoes around the edge of the plate and serve at once.
Converted by MC_Buster.  Recipe by: Anything You Can Cook  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 782
Calories From Fat: 293
Total Fat: 33g
Cholesterol: 266.1mg
Sodium: 455.7mg
Potassium: 1667.1mg
Carbohydrates: 57.4g
Fiber: 8.5g
Sugar: 6.5g
Protein: 63.6g