Ingredients:
- 150g - 200g chicken breast
- 200g aroma tomatoes
- 1 dl olive oil
- 50g butter, for frying
- 1 red onion, finely chopped
- 5 garlic cloves, ultrafinely chopped
- 1 bunch of chives, finely chopped
- A bit of white wine vinegar
- Salt and pepper
- 2 tbsp Srir-Asker
- 1 dl White wine vinegar
Instructions:
-
Prepare the tomatoes: Halve the tomatoes and place them in a pot with the olive oil. Let them simmer for about 20 minutes.
-
Blend the tomato emulsion: After simmering, blend the tomatoes and olive oil into a smooth emulsion.
-
Fry the chicken: Season the chicken breast with salt and fry it in a bit of butter on a pan. Fry it until golden brown on each side, about 10-15 minutes. During frying, it's important to baste the thicker end with the frying butter to ensure even cooking throughout. When the internal temperature at the thickest part reaches 70°C (158°F), remove the chicken from the heat; it will continue to cook up to 75°C (167°F) as it rests. Sprinkle with pepper. Let the chicken rest for half of the cooking time, allowing the internal temperature to reach the perfect point for juiciness.
-
Sauté the onion: Remove any excess fat from the pan, leaving a little behind. Add the finely chopped onions and sauté them until they are translucent and soft, Add white wine vinegar and let it simmer until reduced by half
-
Add and reduce the sauce: Add the blended tomato emulsion, Srir-Asker, and adjust the flavor with apple cider vinegar, salt, and pepper. Let the sauce reduce slightly until it reaches the desired consistency.
-
Mount the sauce: Gradually add the cubed butter to the sauce. Be careful not to let the sauce boil as it can separate. Finally, add the ultrafinely chopped garlic and chives, and heat everything through.
-
Serving: Serve the chicken with the spicy tomato emulsion.
Now, my friend, strap on your life jacket and dive into the juiciest chicken you've ever made
Let's get cooking, good looking!
