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Smoky Maple
Prepared by hand with a creamy maple sauce, bacon lardons & chestnuts.
I feel very lucky, that at Bigham's everyone is passionate about food. Every Monday members of the team bring in tales of their culinary adventures from over the weekend, whether it is restaurant reviews, reports on new dishes they’ve cooked or feedback on our food. This means that inspiration can come from anywhere & this particular recipe came all the way from Vancouver. We were impressed by the combinations of chestnuts, maple syrup, chicken & bacon lardons, & I hope you will be too. Let me know if you are on 020 8453 9898 or on the feedback form.
Preparation time: Pan fry in just 10 minutes
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions
1. Heat 1 tablespoon of oil in a medium-sized frying pan.
2. Add chicken & vegetables & cook over a moderate heat for 8-10 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Ingredients
Fresh chicken breast (34%)
Water
Béchamel sauce (14%)
Mushrooms
Red onions
Bacon lardons (5%)
Maple syrup (4%)
Chestnut pieces (2%)
Sunflower oil
Fresh parsley
Chicken stock
Cornflour
Salt
Black pepper
Béchamel sauce contains: milk, butter, flour, salt, white pepper.
Bacon lardons contain: pork, salt, preservatives: sodium nitrite, ascorbic acid.
Chicken stock contains: chicken bones, meat & fat, water, salt.
Does this recipe contain?
milk: yes
soya: no
mustard: no
fish: no
gluten: yes
sesame: no
celery: no
eggs: no
nuts: yes
shellfish: no
Chef's Tip
JACKET POTATOES & SHREDDED GREEN CABBAGE WITH LEEKS & APPLE (serves 2)
2 baking potatoes
25g butter
1 small onion, peeled & sliced
1 medium leek, trimmed & sliced
1 garlic clove, peeled & crushed
1/2 green cabbage, core removed, cut into quarters
1 green or red apple, cored & sliced
4 tbsp soured cream
1 tbsp freshly snipped chives
Salt & freshly ground black pepper
1. Bake the potatoes at 190°C for 1-11/4 hours until soft. Meanwhile, melt the butter in a large saucepan & gently fry the onion & leek for 4-5 mins until softened. Stir in the garlic & cook for 1 minute. Stir the cabbage & apple into the saucepan with the leek & onion, cover & cook for 5 mins, stirring occasionally until the cabbage is tender. Season well.
2. Serve with jacket potatoes split open & topped with soured cream & chives & freshly prepared Bigham’s Smoky maple chicken.
PAN-FRIED CORN ON THE COB & GREEN SALAD (serves 2)
25g butter
2 corn on the cobs, husks removed
100g fine green beans, trimmed
2 little gem lettuces, leaves separated
1 handful watercress4 tbsp caesar dressing
Warm crusty bread
1. Melt the butter in a small frying pan & fry the whole corn on the cob over a gentle heat for 12-15 mins until golden brown & tender.
2. Cook the beans in a small pan of boiling water for 5-6 mins until tender. Drain under cold running water.
3. Place the lettuce leaves & watercress in a serving dish. Scatter green beans on top & drizzle with caesar dressing. Serve with warm crusty bread & freshly prepared Bigham’s Smoky maple chicken.
Every October, 20,000 people attend the world’s pre-eminent Chestnut festival the Foire de la Châtaigne in the French village of Mourjou.
