- Recipes
- Deconstructed Chicken, Porcini and…
Ingredients
- 4 chicken breasts
- 30g porcini mushrooms, dried
- 1 stock cube
- 3 tbsp olive oil
- 2 small red onions, sliced into half moons
- 1 large garlic, finely chopped
- 100g pancetta, chopped
- 20g sage, fresh leaves, chopped
- 150g portabellini mushrooms, sliced
- ½ tbsp cornflour
- 250g crème fraîche
- 375g puff pastry
- 1 egg, beaten
- 400g cabbage, cavolo nero or savoy
Method
Step 1
Preheat the oven to 180C/Gas 4.
Step 2
Season the chicken, place on a non-stick baking tray and drizzle with olive oil. Cook in the oven for 20 minutes or until the juices run clear; set aside until needed.
Step 3
Meanwhile, make the sauce. Put the porcini in a bowl with the stock cube and 250ml boiling water, and leave to rehydrate for 5 minutes.
Step 4
Add the oil to a large frying pan and gently saute the onions over a low heat for 5 minutes. Add the garlic and cook for a further 2 minutes. Increase the heat and add the pancetta and sage, stirring for 2-3 minutes until the pancetta is golden brown.
Step 5
Add the porcini mushrooms (reserving the liquid) and stir for a further 2 minutes. Pour the porcini liquid into the pan, then chop the portabellini mushrooms and add to the pan.
Step 6
Mix together the cornflour and crème fraîche and spoon into the pan. Bring to the boil to thicken, then remove from the heat.
Step 7
Chop the cooked chicken and stir into the pan.
Step 8
Increase the oven temperature to 20C/Gas 6. Roll out the pastry. Cut into 4 shapes of your choice and gently score a pattern into the pastry, being as creative as you like. Brush a little beaten egg over the top of each shape and place on a non-stick baking tray. Cook in the oven for 20 minutes.
Step 9
Just before serving bring the chicken mixture to the boil. serve on plates and top with the individual pastry shapes. Alternatively, for those who prefer a lighted meal, serve the chicken mixture on a bed of stir-fried cabbage.
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