SAVOUR & SIP
RECIPE
Elvis, head chef at Poets House, shares a recipe from the summer menu: a modern twist on a classic Mediterranean dish, bursting with pockets of deliciousness! Bacon-wrapped chicken supreme with sage and rosemary sauce
STEP-BY-STEP GUIDE 1. W rap the slices of bacon around the chicken. 2. P an-fry the chicken skin side down. When the bacon is nice and crispy, turn the chicken and finish in the oven for 15-20 minutes at 180°C. 3. For the sauce, sauté shallots until translucent, then add the chopped herbs. Pour in a glug of wine and cook off, then add stock and cream. Season to taste. 4. S auté the potatoes until golden, then add the artichokes, green beans, olives, cherry tomatoes, spinach and garlic oil. Season with salt and pepper and then continue to cook everything for 1-2 minutes. 5. P late up your chicken and veg, finish with your sauce and place a sprig of fried rosemary on top.
INGREDIENTS • 1 chicken supreme
• 2 slices streaky bacon • 2 new potatoes, halved • 40g artichokes • 40g green beans • 5 cherry tomatoes, halved • 6 olives, halved
• 20g spinach • 5ml garlic oil
• 50ml sage and rosemary sauce • 1 sprig of rosemary for garnish
FOR THE SAGE AND ROSEMARY SAUCE • Chopped shallots • Chopped rosemary and sage • White wine • Chicken stock • Cream • Salt and pepper
Providing delicious dining and beautiful accommodation in the heart of Ely, Poets House is the perfect venue for a weekend getaway or luxurious dinner. Find out more at poetshouse.co.uk
CAMBSEDITION.CO.UK JULY 2023 43
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