...does it sound intriguing? It was a meal I made based upon a meal I had at PAs Wine Bar in Mumbles South Wales last week...the actual meal was Monkfish and King Prawns in a creamy, French Peas and Bacon inspired sauce...which I thought would translate rather well to chicken......and hence my dish was born...but what to call it?? I think I actually like the rather long yet descriptive Chicken, Bacon, Peas and Lettuce in a Cider Cream Sauce...
I started off with some pancetta (but some nice smoked streaky would work as well), about 100g and fried it in my Le Crueset...no oil needed as the pancetta itself will supply all that you need fo this dish...remove from the pan and pop to one side...
... don't worry if it looks as if it starting to burn, you want it crispy in places, and all that wonderful flavour in the pan will be deglazed soon enough!!...
...add either chicken thigh fillets or chicken breasts that have been cut into fairly large chunks...3 per breast...and brown off...again no oil added as you should have the smokey oil from the bacon or pancetta to use...pop the chicken in with the pancetta or bacon to one side...
...add a large red onion finely diced and sweat off for about 5 minutes, until starting to soften, add to that 2 cloves of crushed garlic, pop the lid on and cook on a low heat for another few minutes...
...add the pancetta or bacon and chicken back into the pan...
...along with 150ml each of cider (I used pear cider) and chicken stock...
...add some fresh herbs, I used fresh oregano from my garden...bring to the boil, reduce and simmer for about 15minutes...
...after that add in a little gem lettuce that has been roughly shredded and a good couple of handfuls of petit pois peas, I used about 200g...
...stir to combine, pop the lid on for about 3 minutes until the lettuce has wilted and the peas are cooked...taste and season if needed, I added a tiny bit of pepper only...and then add to this some double cream or creme fraiche...I had some cream to use up, so that was what went into ours...about 100ml...bring back to the boil, simmer for about 2 minutes and serve...
...it would be great with a creamy mash, or rice, but we had some buttered new potatoes, that we crushed ourselves in our bowls...and some steamed tenderstem broccoli...
...this was a lovely fresh tasting dish...and the sauce would work well with just the veg in it, a bit like the classic French Peas dish...and I am also keen to try it with some firm white fish one day, just like the dish i first had in the restaurant...
No comments:
Post a Comment