Chicken Forestiere with Cavolo Nero, Mushroom Sauce and Mash
with Cavolo Nero, Mushroom Sauce and Mash
- Milk
There are many ways you can tenderise meat. Marinating is good. Hanging works especially well for game. In some parts of the world they like to wrap stuff in papaya leaves. But our method of tenderising today is whacking the living daylights out of some turkey with a frying pan! Simple, effective and fun...
Ingredients
450 grams
Potatoes
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
2 unit(s)
Skin-On British Chicken Breasts
100 grams
Chopped Cavolo Nero
120 grams
Sliced Mushrooms
1 sachet(s)
Chicken Stock Powder
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
10000 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt. Chop the potato into 2cm chunks (no need to peel). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
When the water is boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, lay in the chicken breasts skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 minute on the other side. Transfer the chicken to a baking tray (skin-side up). Roast the chicken on the top shelf of your oven until the chicken is cooked, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, pop your chicken pan back on medium high heat (no need to wash your pan). Add the drizzle of oil if the pan is dry. Add the cavolo nero and season with salt and pepper. Add 1 tbsp of water per person and stir fry the cav until tender, 4-5 mins. Stir in the garlic and cook for 1 minute more, then transfer to a bowl and cover with foil.
Pop your pan back on medium high heat and add a drizzle of oil if the pan is dry. Add the mushrooms and fry until starting to brown, 4-5 mins. Add the shallot and a drizzle of oil if necessary, stir and cook until soft, 2-3 mins. Add the water (see ingredients for amount) and chicken stock powder. Stir and bring to the boil, simmer until reduced by half, 2-3 mins. Stir in the creme fraiche, bring to the boil and remove from the heat. Add a pinch of pepper if necessary.
Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. When the chicken is cooked remove to a board and leave to rest for a couple of mins. Thinly slice the chicken and serve with the mash and cavolo nero alongside. Add any chicken resting juices to the sauce, stir together and spoon the sauce on top. Enjoy!
