These miso mushrooms and broccolini are also delicious with pan-fried pork fillets in place of the chicken.
Serves: 2
INGREDIENTS
50 grams broccolini
3 tablespoons olive oil
sea salt and ground pepper
2 boneless chicken breasts, skin off
6 long strips streaky bacon
1 teaspoon sesame oil
250 grams button mushrooms, sliced
1 tablespoon each white miso paste and mirin
1 clove garlic, crushed
¼ cup water
½ cup crème fraîche
1 tablespoon chopped parsley
METHOD
Preheat the oven to 180°C fan bake.
Place the broccolini on a large baking tray, toss with 2 tablespoons of the oil and season with salt and pepper. Set aside.
Season the chicken and wrap each breast in 3 strips of bacon.
Heat the remaining 1 tablespoon oil in a sauté pan and brown both sides of the chicken. Place on the tray next to the broccolini. Don’t wash the sauté pan. Roast the chicken and broccolini for about 12-14 minutes, or until the chicken is fully cooked. Cooking time depends on the thickness of the chicken.
Add the sesame oil to the sauté pan and cook the mushrooms over a high heat until tender. Add the combined miso, mirin, garlic, water and crème fraîche. Season and cook for 5 minutes until reduced and syrupy. Stir in the parsley.
To serve: Divide the broccolini between plates. Top with the sliced chicken breasts and spoon over the mushrooms.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!