Recipe with a Regional Flavour

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