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
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
POSITIV 2/2020 ǀ 109