Publicity

Chicken breast roasted and marinated vegetables

Chicken breast roasted and marinated vegetables
Click to enlarge

Restaurant : Taverne sur le Square

INGREDIENTS

DRESSING

  • 125 ml (1/2 cup) Pommery mustard
  • 190 ml (3/4 cup) olive oil
  • 125 ml (1/2 cup) red wine vinegar
  • 2 cloves garlic
  • 2 shallots, chopped
  • 22 ml (1-1/2 tablespoons) salt
  • 15 ml (1 tbsp) pepper
  • 22 ml (1-1/2 tablespoons) sugar

INSTRUCTIONS

  1. Pickled vegetables SUPPLIES HAVE to be prepared the day before. put apple cider vinegar, red wine vinegar, water, sugar and pickling spices in a large saucepan and bring to boil. put peppers and onions in separate containers and cover. Filter the liquid marinade over peppers and onions until they are covered. Refrigerate, covered, for a day. discard the remaining liquid.
  2. To prepare chicken, heat the oven to 200C (400F). Salt and pepper the chicken. Heat a heavy skillet nonstick ovenproof. Add the oil, the chicken starting with the side of skin. When the skin is nicely browned, put the pan in the oven. Bake 10 to 13 minutes, turn chicken and continue cooking for 3 to 5 minutes depending on thickness of chicken. To serve place the salad mixture and cherry tomatoes on 4 plates and place the chicken on top. Serve with potatoes, beans and pickled vegetables. Drizzle with dressing.

DRESSING

  1. Combine mustard, olive oil, red wine vinegar, garlic, shallots, salt, pepper and sugar in a mixer until all is emulsified. Cook the potatoes in salted water until just tender. Remove water and keep warm. In a saucepan of boiling water, cook green beans for 3 minutes. Drain and place in an ice bath to stop cooking. Drain again when they have cooled.

COMMENTS

Dressings :4
NOTE: The dressing and marinade liquid to be kept refrigerated in a covered container in two weeks.
Publicity
Publicity