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https://www.lifestylefood.com.au/recipes/14374/tims-organic-chicken-breast-with-tomato-confit

LifestyleFOOD.com.au

Tim’s Organic Chicken Breast with Tomato Confit

Try Kate's main dish from week 4 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • Chicken

  • 5 chicken breasts

  • A bunch of thyme

  • 1-2 cloves garlic, finely chopped

  • 50g Butter

  • Tomato Confit

  • 1 tbls Olive oil

  • One red onion finely chopped

  • 10 Diced tomatoes

  • Salt and pepper

  • Wilted Spinach

  • 1-2 cloves garlic, finely garlic

  • 50g Butter

  • Two bunches of spinach

  • Cauliflower Veloute

  • 500ml chicken stock

  • 1 Large cauliflower cut into florets

  • 100ml whipping cream

  • Roast Potatoes

  • 3 potatoes per person

  • 1 tbls duck fat

  • Pinch of salt

Method

  • Chicken:

  • 1.

    Preheat oven to 220

  • 2.

    Rub chicken with thyme, garlic and butter

  • 3.

    Bake in the oven until cooked through, approximately 12 minutes

  • Tomato Confit:

  • 1.

    Heat oil in a pan over medium heat

  • 2.

    Add onion and cook until soft and translucent

  • 3.

    Add tomatoes and cook slowly over low heat for approximately 30 minutes

  • 4.

    Season to taste with salt and pepper

  • Wilted Spinach:

  • 1.

    In a pan melt butter and ad garlic

  • 2.

    Fry the spinach until it is wilted

  • Cauliflower Veloute:

  • 1.

    Heat chicken stock in a large saucepan

  • 2.

    Once boiling, add the cauliflower and simmer until the cauliflower is soft. Approximately 15 minutes

  • 3.

    Transfer the stock and cauliflower to a food processor and puree until smooth

  • 4.

    Just prior to serving, add the cream and combine

  • Roast Potatoes:

  • 1.

    Pre heat oven to 190 C

  • 2.

    Apply the oil and salt to the potatoes

  • 3.

    Put potatoes into hot oven and roast for 30 minutes

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