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Receta Prosciutto Wrapped Spiced Chicken Breast On Cep Lentils And
by Global Cookbook

Prosciutto Wrapped Spiced Chicken Breast On Cep Lentils And
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Ingredientes

  • 3 Tbsp. Sea salt
  • 2 tsp Dry oregano
  • 1 tsp Rosemary, very finely minced
  • 1 tsp Soft thyme leaves
  • 2 tsp Grnd caraway
  • 1 tsp Grnd cumin
  • 1/2 tsp Turmeric
  • 2 Tbsp. Harissa
  • 1 Tbsp. Garlic, crushed
  •     Grnd black pepper
  • 3 x 250 g chicken breasts, skin off, bone on
  • 6 slc Parma ham
  • 15 gm Dry ceps, soaked in 1/2 pint warm water for 15 min
  • 2 x Rashers smoked streaky bacon, diced
  • 2 Tbsp. Extra virgin olive oil
  • 1 med Onion, peeled and minced
  • 4 x Cloves garlic, finely minced
  • 1 stk celery, finely minced
  • 1 x Carrot, peeled and finely minced
  • 1 tsp Soft thyme leaves
  • 2 x Bay leaves
  • 350 ml Red wine
  • 450 ml Chicken stock
  • 100 gm Puy lentils
  • 5 x 5 g chorizo sausage, skinned and diced
  •     Sal t and grnd black pepper
  • 85 gm Unsalted butter
  •     Chives, snipped
  •     Flat leaf parsley, minced

Direcciones

  1. Combine all the ingredients together for the spice rub for the chicken.
  2. Rub the spice mix all over each chicken breast. Wrap two slices of Parma ham around each of the chicken breasts.
  3. Drain the ceps thoroughly, chop reserving the soaking liquor. In a medium casserole dish, heat the extra virgin olive oil and fry bacon till crispy. Add in the onions, garlic, celery, carrot, thyme and bay leaves and cook till vegetables are soft but without colour. Add in the ceps and cook for 2 min.
  4. Add in the red wine, scraping all the coagulated bits off the bottom of the pan. Add in the lentils, soaking liquor and stock and cook for about 40 min.
  5. Meanwhile, place the chicken breasts on a griddle pan to brown all over and remove and place in the oven at 200C for 15 min. Mix in the chorizo to the lentils 10 min before the end of cooking. The lentils should be of a soupy consistency, add in more stock if necessary. Mix in 2/3 of the butter and parsley before serving.
  6. Season to taste. Divide between three plates and place a chicken breast on top. Sprinkle with parsley and serve with baby courgettes tossed in remaining butter with some snipped chives and minced parsley.