Crispy chicken breast with dragon beans
Wine suggestion: 2016 Langhe Nebbiolo, Pio Cesare, Italy, item no. 7306, 750 ml, £179, 91 LGP
This fantastic house with the legend Pio Boffa at the wheel delivered a brilliant Langhe Nebbiolo in 2016 and it certainly makes sense to complement your Langhe with doses of both Barolo and Barbaresco. The wine, which ages for two years in barrels, mostly larger ones, has a large, inviting aroma of juicy cherries, currants and sweet licorice while at the same time there are more complex notes of earthiness, damp tobacco and a hint of leather. The tannins are well-rounded, the density hints at a great year, yet it is the transparency of the wine that we fall in love with and the fresh acidity that brings out the red fruit, herbal notes and autumn undertones. Flawless today but also worth saving for a few more years for further development.
- Category: Chicken breast
- Cuisine: Main course
Ingredients
Four people:
● 700 grams of chicken breast
● 2 cans of precooked beans, we chose green beans and white beans
● 50 grams of butter
● 2 cloves of garlic
● 1 yellow onion
● 1 bag of fresh spinach, about 50 grams
● 2 tbsp Japanese soy sauce
● 1-2 tablespoons of liquid vegetarian fond
● 1 tsp white wine vinegar
● 2 tbsp dragon fruit, dried works best
● about 0.5 dl water
● salt, black pepper
Instructions
1. Heat the chicken breasts in a couple tablespoons of butter. Season with salt and pepper to taste. Be sure to cook the skin on high heat to make it crispy. Allow to rest.
2. Rinse the beans thoroughly. Chop the onion and garlic into fine pieces. Melt the rest of the butter in a non-stick pan. It works best in a non-stick pan. Add the onions and fry them well but not so that they burn.
3. Add the beans, soy, fond, vinegar, dragon fruit and water. Let the braise cook for a few minutes so that the flavors can settle. Just make sure not to turn the heat too high so that the beans don't break apart.
4. When ready, pull the frying pan aside and turn the spinach upside down. The leaves should only soften, not burn.
5. Serve the beans in a large bowl and slice the chicken breasts and place on top.