Suprema di pollo alla Caprese
By M&S Food
Published on 30 January 2024
Chef Jean-Christophe Novelli serves succulent chicken breast with a rich and herby tomato sauce studded with salty capers and topped with creamy mozzarella to celebrate Italian week on the cooking competition brought to you by M&S Food, Cooking With The Stars. Patatine fritte are thin, crispy fried potato sticks but if you’re short on time you could serve skinny fries instead. Try any leftovers sandwiched in fresh focaccia for the ultimate lunch.
Time and servings
1 hr 30 minsTotal time
4Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 2 large King Edward potatoes, peeled
- 360g red cherry tomatoes, halved
- 360g yellow cherry tomatoes, left whole
- 3 garlic cloves, thinly sliced
- 25g basil, leaves, roughly chopped
- 8 tbsp extra-virgin olive oil
- 4 Oakham Gold chicken breast fillets
- 200g plain flour
- 4 echalion shallots, sliced
- 1 tsp chopped rosemary leaves
- 2 thyme sprigs
- 1 tbsp tomato purée
- 4 tbsp balsamic vinegar
- 2 tbsp non pareilles capers
- 4 tsp pure honey
- 1 litre vegetable oil, for frying
- 1 tbsp lemon juice
- 3 gem lettuce
- 60g rocket
- 3 balls Italian mozzarella, drained and sliced
Method
Step 1
Start the patatine fritte: cut the potatoes in half lengthways and slice on a mandoline to about 4mm thin. Cut the slices into matchsticks. Submerge in a bowl of cold water then drain. Put the matchsticks on a plate lined with kitchen paper, cover with a clean, dry tea towel and set aside to dry completely.Step 2
Heat the oven to 160°C/140°C fan/ gas 3. Spread the tomatoes over a large baking tray with one of the sliced garlic cloves and half of the basil leaves. Drizzle over 2 tbsp olive oil and season with salt and freshly ground black pepper. Roast for 35 mins until lightly roasted, then set aside.Step 3
Slice the chicken breasts in half lengthways so you have 8 thin pieces. Place one between two pieces of non-stick baking paper and lightly bash with a rolling pin to flatten. Repeat with all eight. Tip the flour into a shallow baking dish. Season the chicken, coat in the flour and place on a small tray.Step 4
Set a large frying pan with 3 tbsp oil over a medium-high heat. Once hot, add the chicken breasts for about 2 mins until lightly golden on one side, then turn and cook the other side. You may need to do this in batches, remove to a small baking tray.Step 5
Wipe the pan clean and heat 1 tbsp oil until hot. Add the remaining garlic, shallots, rosemary, thyme and some salt and freshly ground black pepper. Sauté over a medium-low heat for about 3-4 mins until golden. Add the tomato purée, 125ml water, balsamic vinegar, capers and 1 tbsp honey. Let the mixture bubble, then add the roasted tomatoes and any cooking juices to the mixture. Set aside to reheat later.Step 6
Now cook the fritte. Heat the vegetable oil in a deep fat fryer or deep small saucepan to 170°C or until a cube of bread turns golden after 30 seconds. Season the potatoes and deep-fry for 2-3 mins, then remove to a plate. Turn up the heat to 180°C and fry again for 2-3 mins until golden and crispy. Drain on a wire rack set over a baking sheet. Season with salt and freshly ground black pepper.Step 7
Meanwhile, prepare the salad. In a small glass lidded jar, add the extra-virgin olive oil, lemon juice, remaining honey and ½ tsp each salt and freshly ground black pepper. Shake well and set aside. Remove the hearts from the little gem lettuces and place in a bowl with the rocket. Just before serving, dress the leaves and adjust the seasoning as necessary.Step 8
Gently reheat the sauce over a low heat. Preheat the grill to its highest heat. Arrange the mozzarella over the chicken, place under the grill and cook until the cheese is bubbly and melted.Step 9
Divide the chicken between four plates, spoon over the sauce and garnish with the remaining basil. Serve with the fritte and salad.