The per­fect dish for a din­ner party

Buckinghamshire Advertiser - - SPORT -

2. Care­fully but tightly wrap the chicken breasts in the parma ham and then roll them up in cling­film tightly mak­ing sure you roll them at least six times and tie off the ends mak­ing them wa­ter­tight. 3. Bring a pan of wa­ter to the boil, then re­duce to a gen­tle sim­mer and add the chicken and sim­mer for 12-15 min­utes. Re­move and al­low to rest. 4. Peel and place the pota­toes and thyme into wa­ter, bring to the boil and sim­mer for 15 min­utes or un­til soft enough to mash. Peel the cooked beet­root, cut into quar­ters and set to one side. 5. Care­fully un­wrap the chicken from the cling­film and slice into four equal por­tions. Heat a pan over a medium heat, place the parma ham wrapped chicken por­tions into the pan and sear off the parma ham un­til it starts to go crispy, then re­move and rest in a warm place. In the same pan, add the sliced beet­root and the red wine and heat through the beet­root. 6. Once heated, re­move the beet­root and re­duce the red wine to a thick con­sis­tency to make the sauce. Mash the potato and sea­son with salt and pep­per and with two wet spoons roll into por­tions. 7. As­sem­ble all onto the plate and driz­zle with the red wine sauce, gar­nish with the pea shoots and en­joy. snacks. He said: “Pubs can re­ally put them­selves on the map with a tasty bar snack recipe.”

Crick­eters’ land­lady Amanda Baker said: “It’s fan­tas­tic to be hand­picked

Chicken breasts with parma ham is a knock­out dish for din­ner par­ties or to just treat your­self and your part­ner

Jolly Crick­eters pair Chris Lil­li­tou and Amanda Baker stand ei­ther side of Hinds head chef Kevin Love and their own top chef, Matt Lyons

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