Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce.
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Composition for Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:
- Prepare of Chicken Marinate.
- Give 2 tbsp of Smoked Paprika.
- Provide 1 tsp Garlic Powder.
- You need 1 tbsp for Light Soy Sauce.
- Prepare 1 tbsp - Cajun Powder.
- Prepare for Seasoning (Salt&Pepper).
- Give 2 Sprigs Fresh Rosemary.
- Need 2 for Chicken Breasts.
- Require of Creamy Sauce.
- Provide 1 of Jumbo Mushroom (finely chopped).
- You need 2 for Medium Sized Red Onions(finely chopped).
- Prepare 1 pinch of Saffron.
- Give for Seasoning (Salt&Pepper).
- You need 1 Lemon (whole zest & 1/2 juice)-optional.
Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce step by step:
- Marinate the chicken(a drizzle of oil)and leave to stand at room temp for 15 mins. Heat up a Tbsp of oil and the seat for 10-15mins. Then in preheated oven(@200’C) for another 10-15mins. Leave to rest for 3 mins before serving.
- Meanwhile prep the ingredients for sauce. Heat a small amount of butter. Sauté the mushrooms onions and bacon(cooked and chopped) for about 5mins. (Add lemon if desired at this stage) Add double cream and reduce slightly. Then add saffron and reduce to desired consistency. Caramelised small onions rings(optional)..
- Serving suggestion.
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