1 Chicken breast
1 clove garlic, crushed.
3 or 4 sprigs of thyme leaves
juice of 1 lemon
5 or 6 mushrooms, sliced & chopped finely
Splash of white wine
Olive oil for pan
pinch sea salt
pinch black pepper
handful of pistachio nuts, lightly crushed
1 tbsp roughly broken breadcrumbs
Grab a chicken breast and cut almost all the way through lengthways, open it up & put into a shallow dish, add 2 of the thyme stalks, sprinkle lemon juice over, and leave to marinate while you make your stuffing:
Heat a pan to medium heat, add olive oil – when up to temperature, add mushrooms, and heat through, adding the garlic, thyme and wine as the colour begins to appear. Season.
Cook gently until reduced and the liquid has almost gone.
Add breadcrumbs and stir in to form a semi-dry paste, then transfer to a bowl and using a hand blender, blitz just a few times – trying not to form a paté.
When you’re happy with the consistency, add the nuts and thyme leaves and stir round, then spread on to your opened, marinated chicken breast. close the chicken over the mixture and either tie with string, or wrap tightly in pancetta/serrano ham.
Cook covered with foil on a shallow container at 190° for 15 min, then uncover and cook for a further 10-12 minutes.
Serve on a bed of thinly sliced sautéed potatoes, glazed red onions in sherry vinegar topped with steamed Kale and finish with the tomato syrup.
2 large red globe tomatoes, diced
60 ml white wine
Simmer the tomatoes & wine, stirring occasionally, until the mixture is a thick pulp, about half an hour. In a stainless steel saucepan, mix the sugar & water and heat very gently for aprox 5mins.
Cool the syrup slightly, then puree with the tomatoes. Simmer the mixture until reduced by quarter, about 10-15 minutes. Leave to marinade for 12-24 hours then strain, pushing through the solids to extract as much liquid as possible.