Chicken fillet, on a carrot & squash rosti with courgette ribbons and a white wine jus

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Chicken fillet, on a carrot & squash rosti with courgette ribbons and a white wine jus

On September 3, 2017, Posted by , With No Comments
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Chicken fillet, on a carrot & squash rosti with courgette ribbons and a white wine jus
A lovely evening meal to cook for a friend/partner. Managed to sneak some alcohol in the recipe there too!
Prep Time 10mins
Cook Time 30mins
Servings
Prep Time 10mins
Cook Time 30mins
Servings
Recipe Notes

Ingredients:

1 chicken fillet, beaten flat

1 carrot, grated

1/4 squash, grated

1/2 a white onion, grated

1 egg

1 courgette

1/2 glass of white wine

Chicken stock

Butter

Directions:

Chicken

Attempt to make a circular shape like the picture by wrapping the chicken in tin foil with a knob of butter. Bake in an oven at 180 degrees for maybe 20-30 minutes. It should retain the shape for a masterchef-esque presentation.

Rosti (if you can make this work well, you're better than me)

Mix the grated things with the egg and form into a rosti shape (see picture). Now, here's where I'm not a master. The picture was a combination of shallow frying and oven cooking for a while but I think the best way would be to deep fry it - don't worry about all the fat, it's fine. Once it's browned and crispy on the outside it's ready. I'd budget 15-20 minutes, or 5 minutes if deep frying.

Courgette ribbons

Take the courgette and a potato peeler and run the peeler longways down the courgette repeatedly until you have loads of ribbons. You can either steam them if you want to be super healthy, or fry them in a little butter if you want a tastier equivalent. 

White wine jus

Put 1/2 glass of white wine and equal parts chicken stock into a large pan and reduce on a high heat until it thickens. I like to add the juice from the chicken once it's cooked. Add some garlic if you like.

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