Neven’s Chicken Lyonnaise with Crushed Potatoes Recipe

From ulster to ‍Your Table: A Taste ⁤of Neven Maguire‘s⁢ Culinary Journey

Neven Maguire, the celebrated Irish chef, is ‍taking viewers on a delectable journey through Northern Ireland in his new series, “Neven’s ⁣Ulster Food Tour,” airing Wednesdays at ⁣8:30 pm on RTÉ One. But you don’t have⁤ to just watch – you can bring a taste of Ulster into your own kitchen with⁤ this incredible recipe inspired by the region’s rich ⁢flavors.

This week, we’re featuring a dish that perfectly balances rustic comfort with elegant flavors: pan-seared cornfed chicken with a creamy mushroom and wine sauce, served alongside crispy crushed baby⁢ potatoes. This recipe, designed to serve four, is surprisingly simple to execute, making it perfect for a weeknight dinner or ‍a special weekend meal.

The star of the Show: cornfed Chicken with Mushroom & Wine Sauce

The key to this dish is the quality of the ingredients. Maguire emphasizes using Quality Assured Cornfed Chicken breasts, which offer a richer flavor and more tender texture. The sauce, a symphony⁢ of earthy mushrooms, fragrant shallots, and a splash of both Madeira and white wine,⁢ elevates the chicken to new heights. A touch of red wine vinegar adds a welcome tang, while the double cream ⁤provides a luxurious finish.

Here’s what you’ll need:

* 4 x quality Assured Cornfed Chicken breasts, skin on
* 150g Chestnut Mushrooms, sliced
* 2 garlic cloves, peeled and crushed
* ⁣ 2 Shallots, peeled and finely sliced
* 50ml madeira Wine
* 75ml White Wine
* 1 tbsp Red Wine Vinegar
* 1 tbsp fresh⁢ thyme leaves, chopped
* ‍ 200ml Beef Stock
* 120ml ⁣Double Cream
* Sea salt and freshly ground black pepper

Let’s get cooking:

1. Heat a large, heavy-based saucepan over medium heat with rapeseed oil and butter.
2. Place the chicken in the hot pan, skin-side down, and season the⁤ flesh side ⁤with salt and pepper. Cook for 3-4 minutes per side until just sealed, then remove from the pan and set aside.
3. In the same pan, sauté the shallots, garlic, and mushrooms for 2-3 minutes, stirring to combine.
4. Deglaze‍ the pan with the madeira wine,white wine,and red ⁤wine vinegar. Allow to reduce slightly.
5. Add the chopped thyme and ⁤stir.
6. Pour ⁤in the beef stock followed by the double cream, stirring well to⁤ combine.
7. Return the ⁢chicken to the pan, nestling it into the sauce.
8. Cover with a ⁤lid, reduce⁣ the heat to a simmer, and cook ‍for 15-20 minutes, or until the chicken is cooked through and tender.
9. Finish with chopped parsley before serving.

The Perfect Side: Crushed Baby Potatoes

No Ulster-inspired meal is⁤ complete without potatoes!⁢ These crushed baby potatoes are a delightful accompaniment, offering a crispy exterior and a fluffy interior, infused with the flavors of garlic and rosemary.

Ingredients:

* 1 Packet Irish ⁣Charlotte Potatoes
* 6 tbsp olive Oil
* 6 Garlic Cloves, lightly bashed in their ‍skins
* 1 tbsp rosemary ⁣sprigs
* sea Salt and Freshly Ground Black Pepper

Instructions:

1. Preheat your oven to 200°C (400°F/ Gas mark 6).
2. Boil the potatoes in salted water for 15-20 ⁣minutes until tender. Drain and let them steam dry for a few minutes.
3. Arrange the ⁣potatoes in a large shallow baking tin, leaving space between each. Using the back of a spoon or potato masher, gently push down on each potato to crack them open.
4. Drizzle with olive oil, season with salt and⁣ pepper, and add the garlic cloves and rosemary⁣ sprigs to the tray.
5. Roast for 45 minutes to 1 hour, turning⁢ once and removing the garlic,⁢ until the potatoes are crisp and golden.
6. Arrange on a platter and⁣ let everyone help themselves.

This recipe is more ⁤than just a meal; it’s an invitation to experience the warmth and⁤ hospitality of Ulster, as seen through the eyes ‍of Neven Maguire.