Steamed Chicken Breast with Scampi and Butter Poached Aromatic Vegetables.

Although this dish looks complicated, it isn’t. The sweetness of the scampi shines through the chicken, and because it is wrapped in the spinach, it doesn’t lose its delicate flavour to the chicken. The steam from the scampi, however, perfumes the breast meat. Butter poached vegetables are to die for. Their softness and the buttery glaze makes them more-ish, so you may want to cook more than the recipe call for. They provide an interesting contrast to the cleanliness of the steamed chicken breast. I love combinations of meat and seafood. Texturally they form great partnerships, and often their flavour combinations can surprise you. Finally, the herbs in the buttery stock add lovely fragrances. At the restaurant we serve this dish with thinly sliced Truffles and crisp potatoes – truly hedonistic.

Ingredients:

4 chicken breasts, skin removed
4 scampi tails (substitute crayfish meat or prawns if you prefer)
8 large leaves of Spinach, blanched
1 large carrot
1 large potato
4 baby Turnips, peeled and green tops removed
600 mls Chicken Stock
150 grams butter
1 teaspoon fresh thyme leaves
1 tablespoon chopped chives
sea salt and freshly ground black pepper

Method:

Chicken Slice the chicken breasts open along one edge and open them out flat.

Remove the scampi meat from the shell. Spread the spinach out on a board. Place a scampi tail on the spinach and lightly season with the sea salt. Wrap each of the scampi meat in 2 leaves of the spinach, like a parcel, so the scampi meat is enclosed. Place a parcel onto each of the chicken breasts and season the breast with sea salt and freshly ground black pepper. Fold the chicken around the parcels.

Using a piece of clingwrap, tightly roll the chicken breast into a sausage shape, twisting the ends of the clingwrap tightly and tucking them under the roll. Place the chickens into a steamer and cook for 16 minutes. Remove the breasts and keep them warm.

Vegetables Chop the carrots and potatoes into batons. Peel the turnips. Bring the chicken stock to a simmer and add the potatoes and cook for 5 minutes. Add the carrots and the turnips and continue to simmer for 20 minutes. Remove the vegetables and keep them warm. Reduce the chicken stock to a cup. Add the butter and when it has melted, return the vegetables to the pan. Sprinkle with the thyme and season. Do not boil, and stir the pan from time to time.

Presentation Remove the chicken breasts from the clingwrap. Do this over a bowl to keep the juices. When you have unwrapped all the breasts, pour the juices into the vegetables. Slice the chicken breasts and arrange on a plate. Arrange the vegetables around the chicken. Add the chives to the vegetable stock and stir in. Pour a little of the herbed buttery liquor over the vegetables.