Chicken & Pea Shoots à La Française

Recipe by
Nico Rasile
Servings:
2
Prep Time
5
mins
Cooking TIme:
15
mins
Total Time:
20
mins
Difficulty:
**
*****

Ingredients

2 chicken breasts

50g pea shoots

1 white onion

50ml olive oil

2 garlic cloves

Thyme

Salt

50g butter

50g streaky bacon

Method

  1. Pre heat your oven to 180c
  2. Dice the onion and garlic, cover with olive oil and place on a low heat, cooking until tender
  3. In an ovenproof frying pan fry the chicken skin-side down until golden
  4. Flip and add butter, thyme and 1 clove of garlic
  5. Flip back skin-side down and place in the oven for 15 minutes or until the chicken core is 56C+
  6. In a second frying pan drizzle a little oil. Chop the bacon into 1cm strips and place in the hot oil
  7. When the bacon starts to colour, add in a small pat of butter and keep moving the bacon until nicely golden.
  8. Drain off the bacon and place on a kitchen cloth to make sure all the fat is absorbed
  9. Dress the chicken with pea shoots and softened onion and some salt
  10. Add in the bacon and plate

Minicrops ingredients used:

SALE

Pea Shoots (Tendril)

100g
£
2.50
2.50
In Stock
Out of Stock
Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef