Breast of Chicken with a Risotto of Old Spot Bacon, Caramelised Apples and Gloucestershire Cheese and Herb Sauce. Ingredients 1 Chicken Breast
3oz Risotto Rice
½ Pt Chicken Stock
2 Rashers Diced Old Spot Bacon
1 Days Cottage Apple
1 Tspn Selsley Herb Garlic Mustard or equivalent
2 Floz Three Choirs White Wine
2 oz Local Butter
6 Floz Whipping Cream
1oz Caster Sugar
1 Lemon Juiced
3 oz Double Gloucester Cheese
1 Chopped Shallot
Chopped Coriander-optional
Chopped Dill-optional
Chopped Chives - optional
1 Tspn Garam Massala Spice
Olive Oil Instructions Spice the Chicken with the Garam Massala. Melt a knob of butter in a pan and place the Chicken in skin side down to sear -then turn over and place in the oven (approx. 12 minutes at 180 degrees or grill for a healthier option). For the Sauce reduce the White Wine to a sticky glaze. Next add the cream and bring to the boil. Once boiling return to a simmer and stirring gently add the remaining butter little by little to create an emulsion. Season with chopped Dill, Chives and a squeeze of lemon juice. For the risotto heat up a saucepan with a touch of olive oil add the chopped shallots and bacon and seat till soft and slightly golden in colour. Add the rice and mix well. Turn heat to a slow simmer and 1/3 at a time add the stock and allow absorption each time. The Risotto rice will cook like pasta and needs to be "Al Dente" to the taste. Once tender add the mustard and cheese plus the chopped herbs of your choice. Prepare your apples either diced or barrelled shape. In a hot pan fry them very gently with a touch of sugar till golden. Add to your rice at point of service. Serve the Chicken breast upon a bed of risotto with a sprig of local watercress and a drizzle of Herb Sauce. Return to the main article
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All of these dishes can be prepared from one whole chicken- saving on cost but allowing utmost creativity- including a Chicken Stock for soup!
