Vergelegen’s Roast Chicken Breast with Romesco Sauce
Vergelegen’s Roast Chicken Breast with Romesco Sauce
Course: Recipes, MainINGREDIENTS
- – 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.
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