Free Range Organic Chicken Recipe
pan-seared breast, white bean ragout, bacon & mushroom jus
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Ingredients
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Chicken
White Bean Ragout
Bacon & Mushroom Jus
Method
Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Pan-sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
White Bean Ragout
- 3
Sauté Aromatics
In the same skillet used for the chicken, add 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.
- 4
Cook White Beans
Add the canned white beans, vegetable broth, thyme, lemon juice, salt, and black pepper to the skillet. Stir and let simmer for 10-15 minutes until heated through and slightly thickened.
Bacon & Mushroom Jus
- 5
Cook Bacon
In a separate saucepan, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.
- 6
- 7
Deglaze and Simmer
Pour in the red wine and chicken broth, scraping the bottom of the pan to release any brown bits. Let the mixture simmer for 10-15 minutes until reduced by half. Stir in the cooked bacon and chopped parsley.
Assembly
- 8
Plate the Dish
On a plate, spoon a generous serving of the white bean ragout. Place a seared chicken breast on top and drizzle with the bacon and mushroom jus. Serve hot.