Serves
4
Cooking time
60 mins
Ingredients
4 skinless chicken breast
2 shallots, finely chopped
1 garlic clove, chopped
2 sprigs thyme
1 bay leaf
100 mls dry cider
350ml chicken stock
3 tbsp double cream
150g shelled broad beans
200g chesnut mushrooms
200g baby spinach
25g unsalted butter
salt and pepper to taste
2 tbsp olive oil
Method:
First season the chicken with salt and pepper and wrap tightly in cling film, this will be poached by placing the chicken in a pan of hot water for around 15 mins. Leave the chicken in the fridge to let the cling form the chicken into a good shape, in the meantime add the butter and oil to a pan and when foaming add the shallots and fry for around five minutes until soft over a medium heat.
Add the thyme and bay leaf and cook for a further minute before increasing the heat and adding the cider. Cook this sauce until reduced by half before adding the stock, reduce by half again before reducing the heat and adding the cream with some salt and pepper to taste before setting aside.
Next add the chicken to a pan of hot water and poach for around 20 mins depending on the thickness and size of the breasts, it is important that no water gets in so make sure they are tightly wrapped, alternatively use a small food bag for each chicken breast.
When cooked cut the chicken in half diagonally and add to a hot pan with oil, fry until golden on each side before adding the mushrooms and cook for a further 5 minutes, next add the sauce and broad beans and leave on the heat until the broad beans are warm.
Wilt the spinach in a pan with a little water at the bottom (covered) before draining excess fluid.
Serve the chicken on a bed of wilted spinach dressed with the sauce, muchrooms and broad beans. Ideal with baby potatoes