*This recipe is gluten-free according to industry standards
Ingredients
- sea salt 100g
- garlic 1 clove
- herbs a handful of sprigs, rosemary, thyme, parsley, bay, sage or tarragon
- skinless chicken breasts 2
Pureé
- butter 100g
- cloves 6
- bay leaf 1
- shallots 650g, peeled and sliced
- sheep's yogurt 200g
Garnish
- spring onions 8, small
- picked onions 8, halved
- olive oil
- butter 25g
- chestnut mushrooms 100g
Method
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Step 1
To make the purée, heat the butter in a pan over a medium heat. Add the cloves and bay leaf and fry for a minute.
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Step 2
Add the shallots, season and cook slowly over a low heat for an hour, stirring regularly until the shallots are soft.
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Step 3
Remove the cloves and bay leaf, add the yogurt and cook for 5 minutes. Add to a food processor and blend. Pass through a fine metal sieve and season. Keep warm
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Step 4
Whizz the sea salt, garlic and herbs to a paste in a food processor. Thoroughly coat the chicken in this and chill for 40 minutes. Rinse off the mix under cold running water.
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Step 5
Heat 5cm of water in a pan just wide enough to fit the chicken breasts in a single layer over a medium heat.
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Step 6
Bring to the boil, add the chicken breasts, and put on a lid lined with a double layer of foil and remove from the heat. Leave to sit for 15-20 minutes. Slice lengthways and keep warm.
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Step 7
Heat a griddle pan until hot. Toss the spring onions and pickled onions with a little oil. Griddle for 3-4 minutes until charred.
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Step 8
Heat the butter in a frying pan, when it foams add 1 tbsp of water and the mushrooms. Season and cook until tender.
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Step 9
Place the chicken on the shallot purée. Scatter with the onions and mushrooms.
Nutritional Information
- Kcals 423
- Fat 30.8g
- Saturates 18.6g
- Carbs 9.8g
- Sugars 9.3g
- Fibre 4.1g
- Protein 24.6g
- Salt 2.3g
