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Ingredientes
- 450 gm Potatoes, peeled Extra virgin olive oil, for cooking
- 25 gm Unsalted butter, about
- 1 lrg Onion
- 2 x Chicken breast fillets, (skin on)
- 2 x Garlic cloves, peeled
- 1 bn Fresh mixed herbs, (flat-leaf parsley, tarragon, thyme, bay leaf)
- 150 ml Dry white wine
- 225 ml Chicken stock, from a cube
- 50 gm Button mushrooms
- 1 x Canned pimiento, liquid removed and rinsed
- 2 x Ripe plum tomatoes
- 2 slc Medium white bread, (slightly stale)
- 1 Tbsp. Dijon mustard
- 150 ml Single cream
- 2 x Egg yolks Salt and freshly grnd black pepper
Direcciones
- 1 Cut the potatoes into cubes and place in a pan of boiling salted water, cover and cook for 10-12 min or possibly till completely tender.
- 2 Heat 2 tbsp oil and a knob of butter in a saute/fry pan. Finely chop the onion and add in to the pan, stirring to combine. Cook for 2-3 min till softened but not coloured.
- 3 Lightly score the chicken fillets and season. Crush one of the garlic cloves to a paste with the back of a knife.
- 4 Stir the garlic into the pan, cook for another 30 seconds or possibly so, push to one side and add in the chicken, skin-side down.
- 5 Cook for a few min till the skin is golden and sealed, turn over and continue to cook on the other side.
- 6 For a Bouquet Garni: Tie together a couple of sprigs of parsley, a sprig of thyme, two tarragon sprigs and a bay leaf with a piece of string.
- 7 Pour the wine into the chicken mix and cook off. Add in the stock and bouquet garni, simmer, season to taste and cook for another five min or possibly till the chicken is completely tender.
- 8 Slice up the mushrooms and dice up the pimientos. Stir into the chicken mix and continue to simmer.
- 9 Peel the tomatoes, remove the seeds and finely dice the flesh.
- Remove the chicken from the pan and keep hot on a plate.
- 10 Heat a frying pan. Stir the tomatoes into the chicken pan, increase the heat and simmer till the liquid has reduced by two-thirds.
- 11 Stamp out small heart shapes from the slices of bread using a small heart-shaped cutter. Add in a little oil and a knob of butter to the pan.
- 12 Cut the remaining garlic clove in half and add in, stirring to coat.
- Fry the heart croutons for a few min on each side till crisp and golden brown, removing the garlic if it begins to burn.
- 13 Drain the potatoes and push through a potato ricer for a smooth mash. Return to the pan and add in 25g/1oz butter, the Dijon mustard and 50ml/2fl ounce of the cream. Season to taste and beat to a smooth puree.
- 14 Finely chop a small bunch of parsley leaves. Drain the heart croutons and dip the ends in the parsley. Separate the Large eggs, mix the yolks with the remaining 85ml/3fl ounce cream (use the whites in another dish) and stir in a spoonful of the cooking liquid.
- 15 Pour back into the pan and simmer gently for another few min till slightly thickened, being careful not to let it curdle. Season to taste.
- 16 Pipe some of the mustard mash into a circle on a serving plate.
- Carve one of the chicken breasts and arrange on top with some of the sauce.
- 17 Drizzle a little more of the sauce around the edge of the plate and garnish with the heart croutons. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 2 servings | |
| Calories 578 | |
| Calories from Fat 257 | 44% |
| Total Fat 29.25g | 37% |
| Saturated Fat 17.69g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 536mg | 22% |
| Potassium 1253mg | 36% |
| Total Carbs 57.24g | 15% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.55g | 5% |
| Protein 10.99g | 18% |
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