Vergelegen’s Roast Chicken Breast with Romesco Sauce

INGREDIENTS

– Chicken Breast

4 boneless chicken breasts
50g butter

– Carrot Puree
8 large carrots
50g Butter
100ml Cream
Few sprigs of thyme

– Baby Carrots
12 baby carrots

– Romesco sauce
1 Red pepper
8 whole Almonds
½ a head of Garlic
25ml rice wine vinegar
20g Mint
100ml olive oil

– 12 large Sage leaves

 

METHOD

Carrot puree:

Peel 8 large carrots and place in a tin foil en paupiette (‘pillow’) with a few sprigs of thyme and a splash of oil. Roast in the oven for 1 hour at 180 oC. Blend with a knob of butter and add cream until consistency is not grainy. Season to taste.

Chicken Breast:

Vacuum pack 4 Chicken breasts with a few sprigs of thyme and a knob of butter, sous vide at 72 degrees for 25 minutes. Remove from bag, season and seal the skin side in a hot pan until golden brown, flip and add a knob of butter, nape until skinless side is golden brown.

Baby Carrots:

Peel and clean 12 baby carrots and place in a pot with water until almost submerged with a knob of butter and a few sprigs of thyme and season. Cook dry until on side of each carrot is golden brown.

Sage:

Deep fry 12 decent sized sage leaves in oil at 140 degrees. (.75 heat)

Romesco sauce:

Roast 1 red pepper in oil until skin blisters then wrap up in a bowl to sweat. When cool skin and deseed.

Blanch 8 almonds in a little boiling water for 2 minutes and skin while still warm.

Roast half a head of garlic in foil for 45 minutes at 180 degrees. When cool squeeze all the garlic puree out of the husk.

In a blender, add the red pepper, garlic puree, blanched almonds, 1 tbsp rice wine vinegar and 20g mint. Blend and add olive oil until the puree is a little looser than a warm puree and semi pourable. Season to taste.

Serve with Vergelegen Premium Chardonnay.

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