The spring is here and the markets are full with fresh green vegetables. For the celebration of the green and red vegetables I prepared for you a tasty and nutritious side dish which goes well with chicken, beef or lamb. I chose chicken, as i love to combine the earthiness of the mushrooms soy sauce with the tenderness of the chicken breast.

Servings: 2
Prep time: 60 minutes
Difficulty: 🍳 🍳 🍳 (3/5)

Ingredients:

  • 2 large chicken breasts: ~200 g (7 oz) each
  • 3 tablespoons of mushroom soy sauce
  • 1 tablespoon of Worcester sauce
  • 350 ml (1 1/2 cups) of water
  • salt, pepper, smoked paprika
  • 1 tablespoon of white flour or corn starch
  • 100 g (3,5 oz) of precooked green peas
  • 100 g (3,5 oz) of precooked green beans
  • 150 g (5 oz) of precooked broccoli
  • 6 cherry tomatoes
  • 1/3 of  red and 1/3 of green chilly pepper
  • 5 small reddish
  • 2 handfuls of spinach
  • 1,5 handful of ramsons (wild garlic leaves)
  • 6 tablespoons of extra virgin olive oil

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For a good tender meat you need to marinade the chicken breast in an acidic/salty sauce. My choice for today is mushroom soy sauce which is thicker then the regular soy sauce, it has less salt and it is very dark in color.

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Add the breasts in a large bowl or in a deep plate and poor the mushroom soy sauce, the Worcester sauce over it and sprinkle 1/2 tablespoon of each salt, pepper and smoked paprika. Use your hands to rub in the seasoning and the sauce. Cover the bowl with a plastic wrap and let it chill for around 30 minutes, until you prepare your vegetables.

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You need to divide the vegetables in 3 separate groups as they will cook in less or more time. You don’t need to chop the precooked peas, beans and broccoli. Cut the reddish, the chilly peppers into thin slices and cut the cherry tomatoes in half. The wild garlic leaves and the spinach should also stay intact as they will shrink in size quickly.

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After 30 minutes in a deep skillet or pan pour 3-4 tablespoon of olive oil and set the burner on medium low. Place the breast into the skillet and pout the marinating sauce on top of it. Add 1 and a half cups of water on top, bring it to a boil. At this stage decrease the heat to low and close the skillet with the lid. You need to braise the chicken for around 20-25 minutes (depending on the thickness of the breast). In every 7-8 minutes turn the breast to the other side so both sides will absorb the sauce well. Check the skillet regularly for the remaining liquid. If it needs more add some water.

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Until the meat is done you can start to sauté* your vegetables on another burner. Take a deep pan or a wok and pour 2-3 tablespoons of olive oil in it. Set the fire on medium high and add the first group of vegetables: chilly peppers, tomatoes, reddish. WARNING: Be careful, as the fire is on medium high, the vegetables can easily burn. When sautéing you need to mix the vegetables constantly. It will take around 1-2 minutes until the first group of veggies soften. At this point ad the precooked broccoli, peas and beans and stir them in for around another minute. Finally add the third group of vegetables: spinach and wild garlic leaves. These need to cook only around 30 seconds, while constantly mixing the garnish. After 30 seconds turn off the burner and your vegetables are done.

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By this time your meat is also done. Take out the breasts and put them on a chopping board. Slice the meat sideways or diagonally and let it set.

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In the meanwhile turn the fire back on to medium for the sauce pan and add a tablespoon of white flour or corn starch. With the help of an egg-beater stir the flour into the sauce. It takes around 2 minutes for the sauce to thicken. Turn of the burner and run the gravy through a strainer to get rid of the lumps or meat.

Place the chicken breast on a large plate along with the vegetable garnish and pour some of the gravy on the top of the meat. Your juicy chicken dish with a silky gravy is done and it looks fancy.

Alternatives:

  • chicken > lamb, beef – it takes more time to cook
  • mushroom soy sauce > regular soy sauce – but then don’t add additional salt in the sauce and the meat and the gravy won’t be that dark
  • wild garlic leaves > regular garlic leaves

*Technique:
sau·té
/sōˈtā,sôˈtā/
verb
verb: sauté; 3rd person present: sautés; past tense: sautéed; past participle: sautéed; past tense: sautéd; past participle: sautéd; gerund or present participle: sautéing
fry quickly in a little hot fat.

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