Hayloft Chicken
(in Bacon, Leek and Stilton Sauce) |
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| Mark
Pearson |
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Here's
a tasty chicken dish - courtesy of Mark Pearson.
Mark is a chef at the Three Horseshoes Pub at Wessington. |
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Ingredients
2 Chicken breast fillets
3 Rashers Smoked bacon (thick sliced)
3 Medium Leeks
Qtr Pt Port
Qtr Pt Whipping Cream
2 oz (60g) Blue Stilton
1 oz Butter
2 Tbls Olive oil
Salt and Pepper To Taste
Method
| 1. |
Heat
one tbs oil in a frying pan. |
| 2. |
Seal
Chicken breasts and fry for 2 minutes each side. |
| 3. |
Add
port to the chicken in frying pan and reduce to quarter is volume.
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| 4. |
Add
cream and simmer until cream has reduced and chicken is cooked.
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| 5. |
Shred
bacon. (approx quarter inch) |
| 6. |
Heat
another pan with one tbs of oil. Fry bacon until cooked. |
| 7.
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Add
butter and melt. |
| 8. |
Shred
leeks (approx quarter inch) |
| 9. |
Add
leeks to bacon and fry until tender. |
| 10. |
When
leeks are tender empty mix into buttered ramekins. |
| 11. |
Turn
out onto plate. |
| 12. |
Place
the chicken breast onto plate next to the leeks/bacon. |
| 13. |
Reheat
chicken sauce and add crumbled stilton. |
| 14. |
Remove from heat stir until cheese has melted. |
| 15.
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Pour
sauce over chicken and serve. |
Mark Pearson has appeared as Chef of the Week on Frances Finn's Lunchtime
Show on BBC Radio Derby.
 More
about Fran's show! |
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| Contact
Us |
BBC Derby
PO Box 104.5
Derby
DE1 3HL
(+44) 01332 361111
derby@bbc.co.uk |
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