Gravy-filled chicken breast from Bjäre in a rich tomato sauce served with quick-fried celery & bean salad
Wine suggestion: 2016 Barbera d'Alba Superiore, art. no. 23071, 199 kr, 750 ml, 92 LGP
The 2015 of this wine was a real hit, but with 2016 the Vajra estate has surpassed itself and presents in this vintage a completely phenomenal wine with more finesse and elegance! A dark fruitiness with cherries washes over us with a tight life in itself and dry tannins. The spice is present, as are the vegetable notes, herbs, liquorice salt and tobacco. There is a real power in the wine that exhibits a brilliant structure and rich fruit with sharpness. In short, it is simply an excellent wine from a producer who maintains high standards, and this is likely the best vintage of their Barbera d’Alba we have tried!
- Category: Chicken breast
- Cuisine: Main course
Ingredients
Four people:
● 4 full-flavoured Bjäre Chicken Breasts
● 1 package of Grated cheese
● 1 jar of canned whole tomatoes
● 1 tbsp tomato puree
● 1 bunch of celery
● 1 yellow onion
● 2 cloves of garlic
● 1 dl white dry wine
● 1 dl water
● chicken broth
● 1 jar of kidney beans
● oregano
● tangy vinegar
● caprice
● olive oil
● salt
● pepper
Instructions
1. Roughly chop the onion, three stalks of chives and the garlic cloves, and fry them in generous amounts of olive oil. Do not let them burn. Add the wine and water, the tomatoes, and roughly chop them. Add the tomato purée, some chicken broth, dried oregano, and let it simmer for at least an hour, preferably twice as long. When done, strain your tomato sauce and press the vegetables through the strainer.
2. Drain the kidney beans and rinse them. Place in a bowl and add a few drops of fresh vinegar, not balsamic. A little salt, pepper, olive oil and oregano complete the dish.
3. Make a deep cut in the side of each chicken fillet, but do not let the knife go all the way through the chest. Insert a slice of Graviera cheese into the cut and make sure it stays there. Season the chicken with salt and pepper and fry it mainly on the skin side so that it becomes crispy.
4. Make sure the bird is placed with the skin side up when pouring your tomato sauce into the pan. Brush the breast with the tomato sauce and at the end add a few good black olives with the core still intact. Meanwhile, fry up some stalks of celery and you have divided each stalk in half. Saute in olive oil and let the vegetable have some surface but don’t lose its crispiness. Serve the celery with some caper.
Tip: If you want a more substantial dish, you can also cook your favorite pasta to pair with your sauce.