THE SAGE-STUNG POULTRY

(Our Play on Spanish Chicken with Jamón)

THE SAGE-STUNG POULTRY

Ingredients: 4 Chicken breasts (pounded thin), 4 slices Jamón, Handful of fresh Sage leaves, 50g Butter, 1 tsp Black pepper, 0.5 tsp Salt, 100ml Dry Sherry...

Ingredients

  • 4 Chicken breasts (pounded thin)
  • 4 slices Jamón
  • Handful of fresh Sage leaves
  • 50g Butter
  • 1 tsp Black pepper
  • 0.5 tsp Salt
  • 100ml Dry Sherry

Cooking Method

  1. The Build Press a slice of jamón and a sage leaf onto each chicken breast.
  2. The Scorch Fry chicken jamón-side down in butter until rock-hard and crispy; flip.
  3. The Bloom Add pepper and sherry to the pan with a tiny 20ml splash of water to release the meat sugars.
  4. The Marriage Simmer for 3 minutes until the sherry reduces to a dark, thick lacquer on the bird.
  5. The Final Flourish Garnish with fresh raw sage leaves and a hit of lemon.

Cuisine: Spanish

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