These miso mushrooms and broccolini are also delicious with pan-fried pork fillets in place of the chicken.
Serves: 2
INGREDIENTS
50 grams broccolini
3 tablespoons olive oil
sea salt and ground pepper
2 boneless chicken breasts, skin off
6 long strips streaky bacon
1 teaspoon sesame oil
250 grams button mushrooms, sliced
1 tablespoon each white miso paste and mirin
1 clove garlic, crushed
¼ cup water
½ cup crème fraîche
1 tablespoon chopped parsley
METHOD
Preheat the oven to 180°C fan bake.
Place the broccolini on a large baking tray, toss with 2 tablespoons of the oil and season with salt and pepper. Set aside.
Season the chicken and wrap each breast in 3 strips of bacon.
Heat the remaining 1 tablespoon oil in a sauté pan and brown both sides of the chicken. Place on the tray next to the broccolini. Don’t wash the sauté pan. Roast the chicken and broccolini for about 12-14 minutes, or until the chicken is fully cooked. Cooking time depends on the thickness of the chicken.
Add the sesame oil to the sauté pan and cook the mushrooms over a high heat until tender. Add the combined miso, mirin, garlic, water and crème fraîche. Season and cook for 5 minutes until reduced and syrupy. Stir in the parsley.
To serve: Divide the broccolini between plates. Top with the sliced chicken breasts and spoon over the mushrooms.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!