About Us — Our Chef
Stuffed Chicken Breasts with Port Sauce on Potato Galettes
(Serves 4)
Stuffed chicken breasts
- 1 whole chicken (3 lbs/1.5 kg)
- 4 slices thinly sliced prosciutto
- 3 garlic cloves
- 7oz/200g roasted red pepper
- handful of rocket or arugula
- olive oil
Bone the chicken and remove and reserve all the bones for the port sauce. The bird should be divided in two. Peel and slice the garlic and brown in a pan until lightly golden. Distribute the prosciutto, garlic, red pepper and rocket on both chicken halves. Roll up each half and truss as for a roast. Season and brown in olive oil. Put the roulades in a preheated 375°F/190°C oven for 25 minutes. Remove and keep warm.
Port Sauce
- 2 celery ribs, 1 carrot, 1 onion, 1 garlic clove, 1 bay leaf, 1 sprig of thyme, 6 peppercorns
- 3/4 cup/200ml tawny port
- 2 3/4 cups/700mL chicken stock
- 1 tbsp butter
- salt and pepper
The sauce can be made in advance. Brown the chicken bones and the vegetables with the seasoning. Deglaze with the port and reduce by half. Add the chicken stock and reduce by a third. Strain. Bring to a boil, skim off the fat and reduce to desired consistency. Whisk in the butter just before serving to give a velvety sheen.
Potato Galettes
- 500g potatoes
- 4 tbsp clarified butter
- 2 tbsp finely chopped parsley
Grate potatoes and toss with the clarified butter, salt and pepper. Make 4 galettes or flat rounds on a baking sheet with waxed paper. Precook 10 minutes at 400°F/200°C. You can wait at this point for the final cooking of the other elements. Cook the potatoes a further 5 to 10 minutes until cooked through and golden. Sprinkle with the parsley.
Thickly slice the chicken roulades. Place a potato galette on each plate. Partially cover with slices of roulade. Fan out 3 steamed asparagus spears and drizzle over the sauce. ENJOY.
