Prosciutto-wrapped spiced chicken breast on cep lentils and

Yield: 3 servings

Measure Ingredient
3 tablespoons Sea salt
2 teaspoons Dried oregano
1 teaspoon Rosemary; very finely chopped
1 teaspoon Soft thyme leaves
2 teaspoons Ground caraway
1 teaspoon Ground cumin
½ teaspoon Turmeric
2 tablespoons Harissa
1 tablespoon Garlic; crushed
\N \N Ground black pepper
3 \N 250 g chicken breasts; skin off, bone on
6 slices Parma ham
15 grams Dried ceps; soaked in 1/2 pint
\N \N ; hot water for 15
\N \N ; minutes
2 \N Rashers smoked streaky bacon; diced
2 tablespoons Olive oil
1 medium Onion; peeled and chopped
4 \N Cloves garlic; finely chopped
1 \N Stick celery; finely chopped
1 \N Carrot; peeled and finely
\N \N ; chopped
1 teaspoon Soft thyme leaves
2 \N Bay leaves
350 millilitres Red wine
450 millilitres Chicken stock
100 grams Puy lentils
5 \N 5 g chorizo sausage; skinned and diced
\N \N Sal t and ground black pepper
85 grams Unsalted butter
\N \N Chives; snipped
\N \N Flat leaf parsley; chopped



Combine all the ingredients together for the spice rub for the chicken.

Rub the spice mix all over each chicken breast. Wrap two slices of Parma ham around each of the chicken breasts.

Drain the ceps thoroughly, chop reserving the soaking liquor. In a medium casserole dish, heat the olive oil and fry bacon until crispy. Add the onions, garlic, celery, carrot, thyme and bay leaves and cook until vegetables are soft but without colour. Add the ceps and cook for 2 minutes.

Add the red wine, scraping all the coagulated bits off the bottom of the pan. Add the lentils, soaking liquor and stock and cook for about 40 minutes.

Meanwhile, place the chicken breasts on a griddle pan to brown all over and remove and place in the oven at 200C for 15 minutes. Fold in the chorizo to the lentils 10 minutes before the end of cooking. The lentils should be of a soupy consistency, add more stock if necessary. Fold in ⅔ of the butter and parsley before serving.

Season to taste. Divide between three plates and place a chicken breast on top. Sprinkle with parsley and serve with baby courgettes tossed in remaining butter with some snipped chives and chopped parsley.

Converted by MC_Buster.

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