Chicken with Peppercorn Sauce & Creamy Champ Potatoes

• 份量: 4/5portions
• 总时间: 19 minutes

配料

4-5 x chicken fillets

2 x tbsp olive oil to sear chicken

2 x shallots or 1 x onion chopped finely

50g butter to sauté

2 x tbsp black pepper, some whole and some crushed

1 tbsp Dijon mustard

100 ml brandy / cognac

100 ml dry white wine

1 x crumbled chicken stock cube

Water to submerge all ingredients

1x tbsp cornflour

40ml cold water

100 - 150 ml double cream

步骤

butterfly the chicken fillets

season chicken with salt& pepper. Then dip in plain flour - optional

in a pan with olive oil sear chicken on both side for 2 mins each side

remove chicken and set aside. In the same pan sauté the shallots in butter, once soft add the 1 tbsp Dijon mustard & the black peppercorns

then add the brandy followed by the wine, allow the alcohol to cook off for 3-4 mins this will also deglaze the pan

now add a crumbled chicken stock cube

add the chicken back in to the pan and add water to just meet the top of the chicken but not fully cover it. Bring to the boil and then reduce heat and cover simmer for 12-15 mins to fully cook through the chicken

remove the chicken and add the slurry to thicken the sauce -

For cornflour slurry add 1x tbsp to 40ml cold water and stir until it is combined well

stir threw and watch the sauce thicken now add the cream and go back in with the chicken

garnish with fresh parsley and serve on a bed of champ and finish with crispy tobacco onions