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Breast of Devonshire Red chicken in a red wine marinade parsnip puree

INGREDIENTS (x 4 Portions)

4 x 160g Devonshire Red Chicken Breasts

200ml Red Wine

1 Medium Onion (150g) Peeled and Chopped

1 Medium Carrot (100g) Peeled and Chopped

1 Stick of Celery (50g) Chopped

1 Bayleaf

1 Clove of Garlic (whole)

200 ml Veal Stock (or substitute)

2 Medium Parsnips (250g)

150 ml Double Cream

16 New Potatoes

12 Shallots

200g Smoked Bacon cut into thick strips

200g French Beans

16 Sprigs of Parsley

METHOD

CHICKEN

Marinate the Chicken Breasts in the red wine with the onion, carrot, celery, bay leaf and garlic for 3 hours in  the fridge.

GARNISH

Peel and roast the new potatoes. Peel the shallots, place in a pan, cover them with oil and cook gently until soft (20-25 minutes) add them to the potatoes when they are cooked, and lastly add the bacon.

Deep fry the parsley as a garnish.

PARSNIP PUREE

Cut the parsnips into 2cm dice, cover with water, add a pinch of salt and cook until soft, drain well and return to the pan, stir them round to evaporate the last of the liquid. Add the double cream and cook a little further. Blend in a liquidizer, season to taste, reserve and keep hot.

SAUCE

In a Saucepan reduce the red wine marinade by a half, skim and pass through a fine sieve, return to the pan.

Add the Veal Stock and reduce by a half  until a good consistency giving approximately 180ml of Sauce. Season to taste.

COOKING & SERVING

Pat the Chicken Breasts dry and place them into a suitable oven proof frying pan, lightly fry the seasoned chicken breasts turning them once, place them into a pre-heated oven 180°c for approximately 12 minutes .

Cook the French Beans in rapidly boiling salted water just prior to serving and retain.

Spoon some of the purée in the centre of warmed plates, slice the chicken breast into 5 slices and place this on top. Arrange the potatoes, shallots, and bacon to the side of the chicken, garnish with the deep fried parsley. Place the beans on the plate. Pass the sauce through a tea strainer into a small jug and pour over the chicken, serve immediately.

 

Trace Your Devonshire Red Chicken