Candlebridge Pan Fried Succulent Crunchy Chicken, Sage & Onion Stuffing & Market Vegetables

Name: Candlebridge Pan Fried Succulent Crunchy Chicken, Sage & Onion Stuffing & Market Vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 8 New Baby Potatoes; 4 Medium Sized Carrots; 1 Small Jug of Light Olive Oil; 2 Tablespoons Dried Parsley; 1oz Butter; Salt & Black Pepper; Cold Water; 4oz Breadcrumbs; 2oz Chopped Onions; 2 Teaspoons Ground Garlic; 2 Teaspoons Sage; 1 Teaspoon Thyme; 1 Teaspoon Chives; 1 Teaspoon Salt; 3 Teaspoons Black Pepper; 2 ½ oz Butter; 1 Tablespoon Light Olive Oil; 2 Large Chicken Breasts; 3oz Gram Flour; 1 Tablespoon Salt; 2 Tablespoons Coarse Black Pepper; 1 Teaspoon Oregano; 1 Teaspoon Ground Paprika; 1 Tablespoon Dried Parsley; 4 Tablespoons Light Olive Oil; 1 Large Farmhouse Egg; 1oz Rice Flour; 1 Tablespoon Black Onion Seeds

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Cook: 45 mins

Serves: 2

Main Course ❄️ Winter

Ingredients

8 New Baby Potatoes
4 Medium Sized Carrots
1 Small Jug of Light Olive Oil
2 Tablespoons Dried Parsley
1oz Butter
Salt & Black Pepper
Cold Water
4oz Breadcrumbs
2oz Chopped Onions
2 Teaspoons Ground Garlic
2 Teaspoons Sage
1 Teaspoon Thyme
1 Teaspoon Chives
1 Teaspoon Salt
3 Teaspoons Black Pepper
2 ½ oz Butter
1 Tablespoon Light Olive Oil
2 Large Chicken Breasts
3oz Gram Flour
1 Tablespoon Salt
2 Tablespoons Coarse Black Pepper
1 Teaspoon Oregano
1 Teaspoon Ground Paprika
1 Tablespoon Dried Parsley
4 Tablespoons Light Olive Oil
1 Large Farmhouse Egg
1oz Rice Flour
1 Tablespoon Black Onion Seeds

Accompaniment

Description

dedicate this recipe to my lovely husband who enjoys all things cullinary!! A beautiful quick meal prepared & ready to enjoy in under 45 mins! Produce from the bottom of my garden!

Method

1
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** Preparation of cooking the fresh market vegetables **
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2
Begin by peeling & washing the carrots and maybe slice the carrots on an angle to an even thickness. Add the cold water until it just covers the carrots.
3
You can add a teaspoon of sugar to the carrots to bring out the natural sugar in the carrot and a tablespoon of olive oil and a little knob of butter and bring to the boil until tender, then strain them and coat with another knob of butter and shake over some parsley. Season with salt & black pepper. ** These normally take 20 minutes to cook on high, so at 10 minute mark, start preparing the chicken!!
4
In the other saucepan, you should have your baby potatoes. The water should just cover the potatoes.
5
Now add a tablespoon of olive oil and a little knob of butter and bring to the boil until tender, then strain them and coat with another knob of butter and shake over some parsley. Season with salt & black pepper.

**Note: ** These normally take 20 minutes to cook on high, so at 10 minute mark, start preparing the chicken!!

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****** Preparation of the Sage & Onion Stuffing ******
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6
Start by softening the onions in a saucepan with the butter and olive oil until they are golden and tender.
7
Add to the breadcrumbs and mix them well together.
8
Now add all your lovely herbs & spices, salt and black pepper.
9
You can place this on high in the micowave oven for 3.5 minutes and give it good stir around.

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********* Panfried Succulent Coated Chicken **********
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10
In a large bowl, sieve the Garam Flour & Rice Flour and mix well together.
11
Next, add the Salt, Pepper, Oregano, Paprika, and Parsley and mix well together.
12
In a separate bowl, pour in the olive oil and beaten egg and mix well together
13
Take a large piece of clingfilm and lay it on your counter. Place one chicken breast on it and gently fold over the cling film.
14
Take your rolling pin and gently press down on the chicken and begin rolling over it! You are going to gently tenderise it to about a centimetre.
15
Now, one at a time, take each chicken breast and dip it in your prepared olive oil & egg blend and fully coat the chicken
16
Take the chicken and now dip it in the flour making sure every inch of the chicken is covered in the flour and repeat step 6 & 7.
17
Place the coated chicken in the fridge for about 6 minutes. This chilling process helps to give a more crispier coating when you pan fry it!!

9.Panfry your coated chicken breast in olive oil and butter until both sides are golden.
18
When serving this dish, make sure all the other elements of the recipe are hot and spoon over the buttery oil over the chicken and drizzle it over the potatoes and the rest of the dish

** Enjoy with a nice glass of sparkling wine! **

**Original Recipe by L. Shannon, The Candlebridge Soup Kitchen, October 15th 2010 **