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Chicken Breast with Braised Cos

Chef Johnnie MountainThis 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
  • Add the lettuce and peas
  • 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

Chef Johnnie Mountain Chicken Breast with Braised Cos

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Johnnie Mountain
www.johnniemountain.com
www.theenglishpig.co.uk

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