Tuscan Chicken Tomato Roast
Designed for professional chefs, check out this Tuscan Chicken Tomato Roast recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Mise en Place Basil Pesto, Knorr Chicken Bouillon, Knorr Lime Seasoning, Knorr Tomato Pronto.
Ingredients
Cooking the Dish:
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Chicken, whole 2500 g
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Knorr Chicken Bouillon Powder 20 g
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Flour, all-purpose 10 g
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Olive oil 50 ml
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Fennel, seeds 2 g
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Onion, brunoise 75 g
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Turkey Bacon 250 g
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Garlic, diced 4 g
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Balsamic Vinegar 50 ml
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Sugar 30 g
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Water for lime seasoning 50 ml
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Rosemary, fresh 20 g
Preparation
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Cooking the Dish:
- Cut the chicken into 8 pc and marinade with Knorr Mise en Place Basil Pesto and Knorr Chicken Bouillon for 4-6 hours.
- Dust the chicken pieces in flour, shaking off excess.
- Heat halve the olive oil in a frypan over medium heat and pan seer, in batches, for 2 minutes each side or until golden. Place in a baking dish.
- Heat remaining olive oil and cook fennel, onion, turkey bacon and garlic, stirring, for 3-4 minutes until soft and golden.
- Add Knorr Lime Seasoning juice, sugar and vinegar.
- Simmer for 3-4 minutes until reduced by half. Add Knorr Tomato Pronto, rosemary and parsley. Bring to the boil. Pour over the chicken, cover and cook in a preheated oven until chicken is tender.
- Serve with salt-less traditional Tuscan bread.
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Chefs Tip for Authenticity:
- To keep the recipe authentic use Pancetta rather than turkey in the recipe.
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