Ingredients
- 2 tbs olive oil
- 4 skin-on chicken breast fillets
- 40g unsalted butter
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 ½ cups (270g) orzo (risoni)
- 2 cups chicken stock
- 1 cup cream
- 1 tsp Dijon Mustard
- 1 egg yolk
- 1 tbs green peppercorns in brine, drained
- 4 basil sprigs, finely chopped, plus extra to serve
- Sea salt & cracked black pepper
Gnocchi
Makes/serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
Method
1. Preheat oven to 180°C Fan Assist.
2. Heat oil in a medium-sized oven-proof frypan over medium-high heat. Season chicken with salt and pepper and add to frypan, skin-side down, and cook for 3-4 minutes until golden. Turn over and lightly brown on the other side. Transfer chicken to a plate.
3. Reduce heat to medium and add the butter and shallots to the same frypan. Cook for 5 minutes until soft. Add the garlic and orzo and cook, stirring, for 1 minute until the garlic is fragrant and the orzo is coated in the butter. Add the stock and bring to a simmer.
4. Whisk together the cream, mustard, egg yolk and stir into the frypan with the green peppercorns. Return the chicken to the pan, skin-side up. Transfer to oven on the middle shelf and bake, uncovered, for 10 minutes, or until the chicken and orzo are cooked through.
5. Serve from the pan with extra black pepper and basil over the top.
Recipe presented by Falcon. Shop the entire range here.
