How to make rosemary chicken with a blackberry coulis



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Heat olive oil in Dutch oven. Add garlic and rosemary. Simmer on medium low heat for 5min.

Season both sides chicken breast with pink salt, pepper and chilli powder.

Raise heat of Dutch oven to medium high and sear presentation side down for 5 minutes or until you get a nice sear. Turn over after 5 min. Cover and place in preheated 350F oven for 20min.

In a small saucepan over medium high heat add orange juice and blackberries. Cook until the blackberries are soft approximately 10 min.

Remove sauce away from heat and add cognac. Place back on high heat and flambé for 2 min. Remove from heat and cover for later.

Flambé to burn off alcohol for 2minutes. Be careful in this step!

Chop up onions and avocado.

Prepare vinaigrette. Mix lemon juice, olive oil, cayenne pepper salt, lemon zest and pepper.

Lightly toss the vinaigrette onto the salad.

Cut the chicken on the bias and drizzle blackberry coulis. Serve with tomato onion avocado salad in a zesty lemon viniagrette. Enjoy!


Watch the video: Fresh Raspberry Sauce Recipe - How to Make Fresh Raspberry Coulis - Valentines Day Special


Previous Article

How to bake a chocolate cake in the microwave

Next Article

How to make spinach + feta pie with gluten-free sweet potato crust