Michelin Star Food! Smoked Chicken Espagnole with Baby Carrots and Fresh Orange!

Hey from EL The Cook!

Today we use our tea infused smoked chicken again! This time in a basically french main dish, Smoked Chicken Espagnole!

All this topped with a gorgeous side of fresh orange, baby carrots and potatoes, cooked in their own juices!

This dish takes its inspiration from simple french cooking with an espagnole sauce (What is Espagnole? Find out here) with fresh fruit and vegetables. Sweet and savoury work together to create a gorgeous dish!

Our tea-infused chicken adds another dimension of flavour with its smoky tones elevating the already balanced flavours of the dish!

Heres how to make our dish!

INGREDIENTS: (Serves 2)

 (Cook Time : 30 minutes)

• 2 tea infused smoked boneless chicken breasts
• 1 cup chicken stock
• 15 gm butter
• 15 gm flour
• 30 gm chopped onions
• 1/2 cup tomato puree
• 2 tablespoons bacon fat
• 1 medium sliced orange
• 6 baby carrots
• 6 baby potatoes, sliced in half
• Sprig of parsley for garnish
• Salt and pepper to taste

KITCHEN EQUIPMENT:

• 2 Heavy Pans
• Large bowl
• Chefs knife
• Cutting board
• Medium Strainer
• Serving Plates

METHOD:

• In a pan on slow heat, add 15 gm butter, some salt and pepper to season and add the carrots & potatoes.
• Leave to slow roast for 25 minutes.
• In the other pan, add bacon fat and add in the flour, and incorporate for 7-8 minutes, making a brown roux.
• Add the onions and saute for 5 minutes on high.
• Add in the tomato puree and chicken stock.
• Simmer and skim as necessary, cook for 25 minutes.
• Strain through a medium strainer
• To plate, add the smoked chicken, top with the espagnole sauce and serve with a side of carrots, potatoes. Garnish with fresh orange and a sprig of parsley.

For a comforting evening meal, go ahead and try our superb smoked chicken espagnole, with gorgeous baby carrots and potatoes! The zing of the fresh orange adds a tangy twist, giving a complete meal.