Two weeks ago I posted a recipe for filo baskets with roasted pumpkin, but today I’m going with something completely different as I’m using pumpkin as the base for a pasta sauce
To serve, mix the saucewith the chicken andmushroomsand sprinkle with some tarragon. Of course, the dish would taste better with fresh tarragon, but rather than buy a fresh bunch and wasting the majority of it, I turned to dry tarragon instead – which I already had in my kitchen
Dry the chicken breasts anddredge them lightly in the flour seasoned with salt and pepper. Add the mushrooms, partially cover the chicken with a lid and let the sauceandmushrooms simmer around the chicken until the chicken is cooked through
Cover the meatwith a piece of grease-proof paper and then place the lid on top. Place the meat on top and arrange the potatoes, the artichokes and the carrots around it
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. refrigerate, uncovered, in airtight container until cold
Autumn & winter are both the perfect time for a big family roast dinner and what better way to accompany those delicious meatswith some seasonal figs and baby potatoes
This allows for the seasoning to penetrate the meatand also helps with tenderness. (I like to do this right when I buy the meatand then store it in the refrigerator until I'm ready to use it
It is a curedmeat very famous in Italy but still little known and exported abroad, but recently it’s starting to appear on the delicatessen counters worldwide
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