STYLE

Recipe with a Regional Flavour

Pappardelle Chicken Supreme

with Peppers and Tagliatelle

4 pcs supreme chicken breast, 250 ml 31% cream, 3 onions,

2 bay leaves, 6 black peppercorns, 2 tablespoons tomato

purée, 1 liter chicken broth, 4 tablespoons butter, fresh

ground pepper, 1 tablespoon sweet pepper, 1 tablespoon

smoked pepper, 3 pimentos

Directions:

Set a pan on the stove at medium heat. Wash the chicken

breast and pat it dry with a kitchen towel. Season it with salt

and pepper, and fry it briefly in the pan. Remove the chicken

to a plate to allow it to cool down, then put it in a vacuum bag.

Set the oven at 65°C sous vide setting, put the bagged breast

in for 70 minutes.

Chop the onions and set them in the butter until they

are pink. Add the peppers, purée, quickly fry them in the

pan and then pour in the broth. Add the spices and bring

it all to a boil. Thicken the sauce with roux, and let simmer

for 10-15 minutes. Finally, add the cream and a bit of butter.

Bring back to a boil, add salt and pepper to taste. Finish the

chicken breast on the pan before serving to get a crispy skin.

Serve with tagliatelle with melted butter and chopped parsley.

K Mlýnu 1

Háj ve Slezsku

– Lhota

Text:

Jitka Štencková

Foto:

archiv Mlýn

vodníka Slámy

www.uslamy.cz

POSITIV 2/2020 ǀ 109