|2||boneless chicken breasts (450–700 g)|
|1/4 tbsp||freshly ground black pepper|
|1/4 tbsp||minced fresh thyme|
|2 tbsp||olive oil|
|6||cloves garlic (chopped)|
|100 ml||diced canned tomatoes|
|4 tbsp||chicken stock|
|1/2 cup||chopped crayfish or shrimp|
|2||slices French bread (toasted)|
Preheat oven to 190 C (375 F).
Season the chicken breast with salt, pepper and thyme.
Heat olive oil over medium heat in a frying pan. Add the chicken and brown for 2 minutes per side until the chicken breast turn a golden brown. Transfer the chicken to a roasting pan and roast it for 20–25 minutes in the oven.
Using the same frying pan over low heat, add garlic to the hot oil and fry for about 3 minutes to soften the garlic. Deglaze the pan by adding the brandy. Then add tomatoes and chicken stock and simmer for about 5 minutes until the sauce begins to thicken.
Add crayfish (or shrimps) and cook until slightly opaque, about 1 minute. Remove from heat.
To fry the eggs, melt butter in a nonstick pan over medium heat. Break the eggs into the pan and immediately reduce the heat to low. Continue slowly cooking until the whites are completely set and the yolks are still runny.
To serve, divide the tomato and shrimp sauce between 2 plates. Place a chicken breast on top with the fried egg and toast alongside.
Serve the Chicken Marengo with a home made toast bread.
Recipe on following page.
|4 1/4 cups||milk|
|3 tbsp plus 1 tsp active dry yeast||fresh yeast|
|7 tbsp||salted butter, room temperature|
|1 1/2 tbsp||salt|
|12-13 cups||all-purpose flour|
|1/4 cup||salted butter, melted|
Brushing and decoration
|Poppy seeds or sesame seeds|
Assemble the Assistent with the stainless steel bowl, dough knife and dough roller. Heat the milk to 37 C (105 F) in a small saucepan over medium heat.
Dry yeast: Add the milk and yeast to the mixer bowl and mix on low speed until the milk and yeast are combined. Turn off the Assistent and let stand until the yeast blooms, about 10 minutes.
Fresh yeast: Crumble the yeast in the bowl, add the milk, and run the Assistent on low speed, positioning the dough roller next to the edge. Run until yeast is dissolved.
Add butter, sugar, salt and 1/2 of the flour. Mix on low speed until dough begins to come together, position the arm toward the center as needed, to help blend the ingredients more efficiently. Slowly add the remaining flour until 1 cup is left. If the dough is too sticky, keep adding a small amount of flour until a soft non-sticky dough is achieved.
Adjust the assistents speed to medium. Lock the arm in place 1–2 inches from the edge of the bowl. Set the timer for 8 minutes to knead the dough. Place the cover on the bowl and let the dough rise until it has doubled in size, about 1 hour.
Place the dough onto a floured surface and divide into 4 equal portions. Shape each portion into a loaf and place on a baking pan lined with baking paper. Brush the sides of the loaves with melted butter, making it easier to separate them after baking. Cover and let rise for 30 minutes.
Preheat oven to 225 C (425 F). Brush with the whisked egg and sprinkle with poppy or sesame seeds. Bake in the lower part of the oven for 30 minutes or until golden brown.
Cover the bread with a towel and let cool on a wire rack.
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