Chicken with fondue sauce
Inspired by the series on cheese of the world I prepared this amazing chicken breast with a dripping cheese similar in consistency to a fondue - a Franco Suisse speciality. It was simple and elegant.
While it may not be perfect for a warm summers day - it would work really well for days in cold winters. Served with a nice salad like Panzanella or a warm ratatouille and a glass of wine the meal could be embraced with warmth and a foodie fervor.
Caramelised chicken breast on a cheese sauce and grilled with a topping of cheese to serve
Serves 66 chicken breasts with bone and skin on
2 oz salted butter
3 large cloves of garlic sliced in halves
6 rashers smoked bacon or any meat with little fat attached and not streaky
1 1/2 tbsp strong dijon mustard
1 cup sweet muscato wine
3/4th cup full cream
salt and pepper to season
200-250gm grated Comte` cheese
In a large skillet melt the butter and add the garlic. Add the smoked bacon and cook until soft. Remove and keep aside.
Turn the flame on high, once it is hot and sizzling add the chicken skin side down.
Continue to cook on a high heat for 3 to 5 minutes until the skin is brown and crisped up. Sprinkle with salt. Turn over and continue to cook for another 3 to 5 minutes. Lower the heat and remove the chicken on a board to rest for 5 minutes.
Slit the breast through the middle just enough for it to open like a book. Sprinkle with pepper. Put the raw side down and cook for another 3 minutes. Remove to the board. Check how long more the chicken needs to be further cooked. Put each slice of the bacon in the center of the chicken. Close the chicken firmly and use toothpicks if necessary. Let it rest.
Prepare the sauce while the chicken is resting. Add the wine to the pan to deglaze. Add the mustard and cream, whisk until smooth.
On a low heat, return the chicken to the pan. Cook until its just cooked through - tender and juicy. Generously place the Comte` cheese on each piece of chicken breast. Broil this until it melts under the broiler or by covering the lid of the pan on a very low simmer.
Chicken breasts must be similar in size for an even cook.
If they are too thick the cooking time will increase. Do not over cook your chicken it will be dry and tasteless.
Using a mix of green, pink, white and black peppercorns gives it a delightful taste.
The prepared Dijon mustard is best to use.
Adding the leftover rinds of the Comte` cheese gives an additional creamy texture and flavour to the sauce.
Photography courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.