Excuse the face of an outraged chicken but if you eat meat like me, that’s the reality.
I always wonder about chicken breast. I tend to use it in quick meals so it doesn’t dry out. Far too often I’ve had to gnaw through overcooked chicken madras or whatever. In a Thai restaurant in Worcester, I had a whole breast as part of a mixed grill. It was like chewing through a shagpile. No amount of flavour and smokiness could alleviate such a gob-breaking experience. Tonight’s dish was simple and toothsome. Ingredients:
1 medium free-range skinned chicken breast
2 tbs double cream
1 tbs dijon mustard
1 roast pepper chopped. (They come in a jar.)
Ground black pepper
1 tsp smoked paprika
Mix the double cream with the mustard and seasonings. Pour over the chicken and chopped pepper and wrap in foil. Bake at 160 degrees for 25-30 minutes depending on the size of the breast. If you have the skin, crisp it up in hot oil, pressing down with a spatula. You can add salt at any time if you wish but I gave it a miss this time.
After checking the chicken is cooked, slice it up and use the crispy skin as a garnish. It would go really well with a vinegarette salad and a few olives. A bit of bread can mop up the juices. You can substitute the cream for Greek yoghurt or creme fraiche. You may want to fry your own pepper and add some garlic. The trick is not to overcook it by using a fierce heat. It can also cook on a gentle heat in a pan with a lid on the hob; especially useful if you want to do a few at once.
Thank you for reading