Recipe
for :
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Chicken Breast with Braised Cos
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 This
recipe for Chicken Breast with Braised Cos has has come
from Chef Johnnie Mountain - www.johnniemountain.com
Having worked in the Catering world for over twenty
years, Johnnie Mountain finally found his true vocation
in 1994 when he started working in restaurant kitchens
and instantly knew that’s where he belonged. In
1995 Johnnie worked as Sous Chef at Café Dell
Ugo before going on to work with Alastair Little. He
then joined The Vine in Kentish Town which resulted
in his demons being pushed to the hilt.
Struggling on to The Fat Duck in 1997, followed by
his role as Head Chef at Zilli Fish and stints at the
Mirabelle almost saw the collapse of this tormented
chef. Sobriety hit in 2000 - the start of a new Millennium
and a new life for Johnnie. Having opened three restaurants
since then, he is now a permanent fixture at his very
first restaurant, Mosaica @ the Factory in Wood Green.
As owner of the newly opened English Pig restaurant
(www.theenglishpig.co.uk),
Johnnie Mountain, has created some exciting recipes
for the winter salads season. These delicious recipes
are a great way of incorporating healthy salads into
winter warming dishes.
“A great lunch dish for winter, very simple
to prepare and fantastic flavours.”
Ingredients
for Chicken Breast with Braised Cos
4 x maize/cornfed chicken breasts (preferably skin
on)
2 x heads Cos/Romaine lettuce (cut into 10cm long
strips)
25ml x light olive oil
400ml x chicken stock
100g x peas (Frozen is fine)
1 x tsp finely chopped fresh tarragon
Salt and pepper to taste
How
to make Chicken Breast with Braised Cos
- Heat
the oil in a large frying pan over a medium/high heat
- Season
the chicken breast and place in a pan, skin side down
- Cook
for 3 minutes, turn and put in the oven at Gas Mark
6 or 200ºc
- Heat
the chicken stock in a medium saucepan just to simmer
- Cook
stock for 3 - 4 minutes
- Remove
the chicken from the oven after 8-10 minutes (allow
to rest for 2 - 3 minutes)
- Add
the tarragon to the stock, season to taste
- Serve
in a bowl with the sliced chicken breast on top
Serves
4
Johnnie
Mountain
www.johnniemountain.com
www.theenglishpig.co.uk
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