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Breast
of Chicken with a Risotto of Old Spot Bacon, Caramelised Apples
and Gloucestershire Cheese and Herb Sauce.
Ingredients
1 Chicken
Breast
3oz Risotto Rice
½ Pt Chicken Stock
2 Rashers Diced Old Spot Bacon
1 Days Cottage Apple
1 Tspn Selsley Herb Garlic Mustard or equivalent
2 Floz Three Choirs White Wine
2 oz Local Butter
6 Floz Whipping Cream
1oz Caster Sugar
1 Lemon Juiced
3 oz Double Gloucester Cheese
1 Chopped Shallot
Chopped Coriander-optional
Chopped Dill-optional
Chopped Chives - optional
1 Tspn Garam Massala Spice
Olive Oil
Instructions
Spice
the Chicken with the Garam Massala.
Melt
a knob of butter in a pan and place the Chicken in skin side down
to sear -then turn over and place in the oven (approx. 12 minutes
at 180 degrees or grill for a healthier option).
For
the Sauce reduce the White Wine to a sticky glaze.
Next
add the cream and bring to the boil.
Once
boiling return to a simmer and stirring gently add the remaining
butter little by little to create an emulsion.
Season
with chopped Dill, Chives and a squeeze of lemon juice.
For
the risotto heat up a saucepan with a touch of olive oil add the
chopped shallots and bacon and seat till soft and slightly golden
in colour.
Add
the rice and mix well.
Turn
heat to a slow simmer and 1/3 at a time add the stock and allow
absorption each time.
The
Risotto rice will cook like pasta and needs to be "Al Dente"
to the taste.
Once
tender add the mustard and cheese plus the chopped herbs of your
choice. Prepare your apples either diced or barrelled shape.
In
a hot pan fry them very gently with a touch of sugar till golden.
Add
to your rice at point of service.
Serve
the Chicken breast upon a bed of risotto with a sprig of local watercress
and a drizzle of Herb Sauce.
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All
of these dishes can be prepared from one whole chicken- saving on
cost but allowing utmost creativity- including a Chicken Stock for
soup!
