Vergelegen’s Roast Chicken Breast with Romesco Sauce - Greenspoon

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Vergelegen’s Roast Chicken Breast with Romesco Sauce

Vergelegen’s Roast Chicken Breast with Romesco Sauce

Course: Recipes, Main

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

Directions

  • 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.

pairing

  • Vergelegen Premium Chardonnay.

Shop the Ingredients

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