Chicken and Mascarpone
Aug 18, 2008 in Cook
This is very rich, and probably quite unhealthy, but it does taste good!
You will need the following:
- Frying pan
- Saucepan
- Knife
- Chopping board
- Measuring jug
- 1 mixing bowl (smaller = better) (any old bowl will do, really)
- Teaspoons and tablespoons
- 2 medium onions
- 2 cloves garlic
- 2 teaspoons each of dried thyme and parsley (or a small bunch of each fresh, which you will need to chop finely)
- 1 tablespoon of olive oil
- 2 chicken breasts (about 300-400g of chicken)
- 2 tablespoons of tomato puree
- 5-10 peppercorns, or a good teaspoon of ground pepper
- 1 teaspoon of chicken stock granules (Knorr preferred)
- 1 tablespoon of wholegrain mustard or Dijon mustard
- 3 tablespoons white wine vinegar (more will be more acidic, obviously, so we leave it to you).
- 100-200g mascarpone (depending on how rich you want it to be!)
- Rice or salad to serve with chicken.
What you need to do:
- Chop the onion and garlic quite fine (crush the garlic if you want)
- In the mixing bowl, use a spoon to crush the wholegrain mustard, or if you are using Dijon mustard, just put it into the bowl.
- Crush the peppercorns or add the pepper to the bowl.
- Add 1 teaspoon of each of thyme and parsley to the bowl.
- Add the onion and garlic to the bowl.
- Mix with the olive oil.
- Pour into a frying pan and fry over medium heat until the onions are soft (may take 5 minutes)
- Make 100ml chicken stock in the measuring jug.
- Cut the chicken breast up into 1cm-2cm chunks whilst onions are softening.
- Add the chicken and fry over medium-high to high heat until beginning to brown.
- Add tomato paste.
- Add vinegar.
- Add remaining thyme and parsley.
- Add chicken stock to pan.
- Leave for 15-20 minutes.
- Taste, and if necessary, add more salt (1 or 2 pinches at a time) and pepper (ditto) until happy with the flavour.
- Now add the mascarpone, stir 5-10 times, and serve with rice or salad.
Guten Appetit!
