Free Range Heritage Chicken Recipe
roasted airline chicken breast, morels, green beans, spring onion crimson tide mustard greens, wild rice pilaf & morel cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 200°C (400°F). Season the chicken breasts with salt and pepper on both sides. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the chicken breasts skin-side down for 5-7 minutes until golden brown, then flip and transfer the skillet to the oven. Roast for 20-25 minutes or until the internal temperature reaches 75°C (165°F).
- 2
Sauté Morels and Green Beans
While the chicken roasts, clean the morel mushrooms thoroughly and slice them in half. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the morels and sauté for 5 minutes. Then, add the green beans and cook for another 5-7 minutes until tender. Season with salt and pepper to taste.
- 3
Prepare Wild Rice Pilaf
Rinse the wild rice under cold water. In a saucepan, combine the wild rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 40-45 minutes until the rice is tender and the water is absorbed. Fluff with a fork before serving.
- 4
Make Morel Cream Sauce
In the same skillet used for the morels, add another tablespoon of butter and the chopped spring onions. Sauté for 2-3 minutes until softened. Add the remaining morels, and pour in 200 ml of cream. Let simmer for 5 minutes until the sauce thickens. Season with salt and pepper to taste.
- 5
Serve
On a plate, serve the roasted chicken breast alongside the wild rice pilaf, sautéed green beans and morels, and drizzle the morel cream sauce over the chicken. Garnish with fresh mustard greens.