The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Corn-fed chicken, tagliolini and roast onions – by Richard Corrigan

11 September 2006

INGREDIENTS

(serves one)

1 chicken breast
5g Alsace bacon
50g tagliolini, cooked
15g butter
20ml chicken jus
5g tarragon, chopped
10g lemon zest
20g red onions, roasted in wedges with wine and olive oil
20g spinach
10ml olive oil

For the lemon oil 5 litres olive oil
20 strips of lemon zest

METHOD

Make the lemon oil by infusing olive oil with the lemon on the stove. Cool.

Place bacon under chicken skin before roasting chicken. Reheat tagliolini and finish with butter.

For the sauce, combine chicken jus with lemon oil, chopped tarragon and lemon zest.

Sauté spinach and place it on the bottom of dinner plate. Carve the chicken and arrange on top of the spinach, then place roasted onions around it. Arrange the tagliolini to one side. Spoon sauce over chicken.

Richard Corrigan

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking