
Creamy Chicken
1h 50m
A versatile recipe that can be used as a base for savory pies or as a filling for fried savory pastries.
Loved by kids, convenient for adults.
Family recipe. This is the first recipe I prepared as a child.
Preheat the oven to 250 °C
Cut 1 kg of ripe tomatoes in quarters
Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces
Spread the tomatoes and the bell pepper in a baking dish
Season with ¼ tsp of red chili flakes, ⅓ tsp of smoked paprika, and ½ tsp of sumac
Add 1 tsp of flaky salt and 1 tbsp of honey
Add ¼ cup of balsamic vinegar and 2 tbsp of olive oil
Bake the tomatoes for about 40m until blistered
Thinly slice ½ onion
Cover the bottom of a saucepan with olive oil. Set to medium heat
Add 500 g of skinless chicken breast
Season with salt and black pepper to taste
Spread 2 tbsp of mustard over the chicken breast
Add 3 sprigs of thyme and 1 sprig of rosemary
Add 150 ml of white wine and 150 ml of water
Add the sliced onion
Cover the saucepan and bring it to a boil over high heat. Reduce to a low heat for 15m until the chicken breast is fully cooked
Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready
Remove the chicken breast from the saucepan. Reserve the cooking liquid
Shred the chicken breast with two forks
Peel, trim, and thinly slice 2 shallots
Peel, trim, and small dice ½ onion
Peel, trim, and small dice ½ red onion
Place a saucepan over medium heat and coat its bottom with olive oil
Add the diced red onion and 3 garlic confit cloves
Add the diced onion and cook until translucent
Add the shredded chicken
Add 1 tbsp of mustard and 1 tbsp of white miso
Add ¼ cup of the roasted tomato coulis
Add the chicken breast cooking liquid
Mix to combine and cook over medium heat until it thickens. The creamy chicken is ready
Use it as filling for pies and coxinhas, or even as a pasta sauce!
Yield 4 people
Skinless Chicken Breast
500 gWhite Miso
1 tbspMustard
3 tbspGarlic Confit
3 clovesThyme
3 sprigsRosemary
1 sprigWhite Wine
150 mlWater
150 mlShallot
2Onion
1Red Onion
½Olive Oil
as neededSalt
to tasteBlack Pepper
to taste
Roasted Tomato Coulis
Ripe Tomato
1 kgRed Bell Pepper
1Smoked Paprika
⅓ tspSumac
½ gRed Chili Flakes
¼ tspBalsamic Vinegar
¼ cupHoney
1 tbspOlive Oil
2 tbspFlaky Salt
1 tsp