Bacon-wrapped chicken stuffed with a nutty, grey-ish sauce on a bed of apple and green cabbage, with honey-roasted potatoes and apple cider sauce
Do you care about the Bjäre Peninsula as much as we do?
Here we have a law that truly celebrates the flavors of Bjäre. The village is known for its delicious chicken, but apples and potatoes also grow particularly well on the slopes facing the sea. The area also has the Bjäre County Heritage Society, which works to preserve local and regional food culture. As part of this work, they preserve Swedish cultural heritage varieties of food crops. Over many generations, farmers have developed a beautiful palette of local crops that once constituted a large part of our diet. These local varieties risked being lost forever in our modern society, but now we have the chance to preserve them. Reintroducing these exciting, healthy, and climate-smart foods into our diet does good for our health and helps preserve genetic diversity that benefits our planet.
The ”Stäme” grey pea is one such old variety that originated at the Stäme Farm outside Laholm, where it was bred and adapted to the regional climate. It is a large grey pea with a fairly firm character and a mild, nutty flavor that makes it a great base for making purées or why not hummus. Here we season it with garlic and lemon and it becomes a surprising filling in a juicy chicken breast. Stäme grey peas are available as a custom-made order, but you can also swap it for any other grey pea or any other legume of your choice. If you are curious about cultural heritage crops or even want to try growing them yourself, read more at Cultural heritage crops on Bjäre – Cultural Center for Historical Food Culture Crops
This recipe was developed as part of a project work in the Hållbar Livsmedelsintraprenör education at the Folkuniversitet in Lund. Hope it tastes good!
Emma Haneskär, Emilie Stansfield and Johanna Svensson
- Category: Chicken breast
- Cuisine: Main course
Ingredients
4 People:
• 4 pieces of Bjärekycklingbröst
• 1 pack bacon
• 4 dl dry Apple cider
• 100 grams of green cabbage
• 1 apple in the dice
Filling
• 1 dl boiled grey peas
• 0.5 dl cream
• 1 splash of lemon juice
• 1–2 cloves of garlic
• 50 grams of fresh parsley
• 1 shallot
Apple cider sauce
• Sky from the chicken
• 5 dl of cream
• 1 tbsp soy sauce
• 1 tbsp concentrated chicken stock
• possibly maizena for rescue
Roasted potatoes with honey and balsamic vinegar
• 1 kg of delicatess potato, halved
• 1 tbsp of honey
• 1 tbsp balsamic vinegar
• rapeseed oil
• table salt
Gaining
• grated parmesan
• leaf parsley
Instructions
- Turn on the oven to 180°C hot air.
- Prepare the potatoes by halving them on a baking sheet or in a baking dish. Mix together the honey, vinegar, olive oil and flaked salt and pour over the potatoes, mixing well.
- Mix all the ingredients for the filling with about half of the cream. Add more as needed until you get a creamy but firm consistency. Season with salt and pepper.
- Cut a slit in the chicken breasts along the long side. But do not cut all the way through. Stuff the filling with the walnut mixture and then wrap the breasts with 1–2 slices of bacon.
- Brown the chicken breasts in a frying pan with a generous amount of butter. Place them in a baking dish. Deglaze the pan with the cider and pour the liquid over the chicken and cook in the oven at 180°C. Add more cider if needed to keep the pan from drying out.
- Cook the chicken breasts in the oven until they have an internal temperature of 68°C. The internal temperature will rise a few more degrees even after removing the breasts from the oven. They should reach an internal temperature of 72°C. This takes about 20–30 minutes.
- Grill the potatoes in the oven for about 30 minutes, along with the chicken. Turn them over a few times during cooking.
- While the potatoes and chicken are in the oven, prepare the green cabbage and apple. Rinse, peel the cabbage and cut it into smaller pieces. Cook in butter and season with salt and pepper.
- Transfer the steak to a pot and add the cream and soy sauce. Bring to a boil and season with salt and pepper. Add more sauce if needed.
- Share the chicken breasts just before serving and arrange on a bed of apple and green cabbage. Garnish with grated parmesan and fresh parsley. Serve with honey-roasted potatoes and apple cider sauce.