Chicken al Horno
Source of Recipe
the web
List of Ingredients
4 x 8oz chicken breasts, skin on
2 ripe tomatoes
2 celery sticks
2 carrotts
1 sprig rosemary
1 clove garlic
10 black whole pepper corns
1 medium size spanish onion
2 fresh bay leaves
75ml red Rioja wine
125ml chicken stock
1/4 of guajillo chile, deseeded (any dried chile will do - heat scale 4 to 6)
75g new potatoes
50g diced chorizo salami
30ml vegetable oilRecipe
1. Cut the tomatoes in half and deseed.
2. Place tomatoes on a baking tray in a pre-heated oven at 230 degrees for 30 minutes or until the skin turns black.
3 . Season the chicken and seal it in a hot frying pan for 2 minutes on each side.
4 . Remove the chicken from the pan.
5 . Dice the onion, celery and carrotts.
6 . Using a small peice of muslin cloth, make a bouquet garni with the rosemary, bay leaves, garlic, pepper corn and the chile.
7 . Put the frying pan back on the heat and add the vegetable oil, heating on a medium heat.
8 . Add the diced vegetables and cook until soft and golden brown.
9 . Deglaze the mix with the red wine and reduce by a third.
10 . Add the chicken stock, roasted tomatoes, new potatoes and the bouquet garni. Bring to the boil.
11 . Add the chicken breast and place the dish in the oven on gas mark 5/ 180 degrees for 30 minutes.
12 . When cooked remove the chicken breasts and let them rest on a plate, covering with cling flim.
13 . Remove the bouquot garni and adjust the seasoning to your taste.
14 . Serve the chicken, covering with a ladle of the tomato and vegetable sauce. Garnish with the sliced chorizo.
Serving Suggestion:
Delicious for a warming supper dish.
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