蜜芽传媒

CHICKEN PEACH PAPRIKA with SALAD PICKINGS
Pre-heat the oven to 200C /400FGas mark 6
For 2 portions you will need
2 chicken breast (skin on)
1 teaspoon butter and 1 teaspoon olive oil
1 large onion
2 peaches (or nectarines thinly sliced)
2 cloves garlic crushed
500g passata
Freshly ground salt and pepper
1 teaspoon sugar
1 dessertspoon paprika

1. Turn the chicken breast, skin side down onto a clean work surface. Insert a sharp knife sideways into the chicken breast and with a sawing motion, slice almost through to the other side, and right down to the bottom end. Open out the chicken so it looks like a butterfly, and is twice it鈥檚 original width. Press to flatten.
2. Put a knob of butter (about 20g/1oz) and a teaspoon/splash of olive oil into a large frying pan and bring to a sizzling heat. Place the chicken breast into the pan skin side down and leave to brown on a high heat. Season with pepper only, then turn over and brown the other side, season the already browned side with pepper.
3. Place the browned chicken breast onto a metal baking tray and put this into a pre-heated oven at 200c and leave to cook for about 20 minutes.
4. Finely chop one large onion, add to the remaining oil and butter in the frying pan on a medium heat. When the onion has softened and is translucent, add the passata,rinse the passata container out with a little water and add this to the pan.
5. Add two crushed garlic cloves, 1 dessertspoon paprika, freshly ground salt and pepper a teaspoon sugar, stir well and leave to simmer on a low heat while the chicken cooks for about 15 more minutes. Add most of the sliced peaches and simmer for two more minutes. Reserve three or four peach slices for the salad.
6. To make sure the chicken is cooked slice into the thickest part and check for pinkness. It may need another few minutes if it is still pink. Pre-heat the grill and crisp the skin for two minutes. Leave to rest while you prepare the salad.
7. Prepare and scatter a few salad leaves onto a large plate, add the reserved peach slices, drizzle with olive oil, and a splash of cider vinegar and some freshly ground salt and pepper. Put two tablespoons of the sauce next to the salad, slice the chicken and place on top of the sauce, drizzle with olive oil and enjoy with a dessertspoon of cr猫me fraiche on the side.
8. For a more substantial meal, enjoy with a jacket potato, saute potatoes or even rice.