Peninsula Larders gourmet garnish Flavour Pearls add an exciting burst of flavour to your favourite foods

Roast Chicken and Flavour Pearls with braised cabbage, pepperonata & mushroom

Our recipe for Roast Chicken and Flavour Pearls is a real dinner party winner. With the cooler Autumn weather now here and entertaining moving indoors it’s important to keep food prep when your guests are there to a minimum.

We’ve added braised cabbage, pepperonata & a roast field mushroom make a simple roast chicken breast into an impressive meal. It’s a simple recipe too and even better you can have everything ready before your guests arrive to just heat and serve!

 

Peninsula Larders gourmet garnish Flavour Pearls add an exciting burst of flavour to your favourite foods- our Roast Chicken and Flavour Pearls is a real dinner party

This recipe will serve 4

  • 2 large chicken breasts – skin on (or 4 smaller)
  • 4 field mushrooms
  • 1 red capsicum – sliced
  • 1 yellow capsicum – sliced
  • 20 g garlic – chop
  • 100 g onion – sliced
  • 300 g red cabbage – shredded
  • 50 g butter
  • 30 g sugar
  • 50 mls white wine vinegar
  • Salt & Pepper to taste
  • small amount of chopped parsley (to mix with the Pearls)
  • 1 x 50 g jar Lemon & Black Pepper Flavour Pearls

Pre-heat your oven to 180c.

Slowly sear the seasoned chicken breasts in a hot pan for around 10 minutes to crisp the skin then set aside on a tray until you are ready to finish cooking them.

Place the mushrooms on a tray, drizzle with a little olive oil and season well.

Sweat off the cabbage with half of the onion and garlic in a little butter until soft. Season well and set aside.

Sweat off the remaining onions and garlic in a pan with the sliced peppers and a little butter. Cook for around 10 minutes over a medium heat then add the sugar – cook for another 5 minutes then deglaze with the vinegar. Turn the heat down and simmer away until it looks like a nice glossy jam type consistency and set aside.

When you are ready to eat…

put the chicken breasts and mushrooms into the oven. They will need around 10 – 15 minutes baking time. Meanwhile warm up the cabbage and pepperonata.

To serve –

slice each cooked breast in half (if you used large ones) and place onto some of the braised cabbage. Top the mushroom with a spoonful or two of the warmed pepperonata and place on the plate. Combine the Lemon & Black Pepper Flavour Pearls with some chopped parsley and spoon on to finish your dish.

TIP…

you can have your pepperonata and cabbage pre cooked (even as early as the day before). Have your mushies ready on a tray and pre-seal your chicken so that you will need around 10 – 15 minutes of oven time to finish when your guests are there.

 

Until next time

The Peninsula Larder Team

 

After a good dinner one can forgive anybody, even one’s own relatives. -Oscar Wilde