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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, April 1, 2014

Chicken with tarragon Puy lentils by Steven Dolby















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(Serves 2-3 people)
TARRAGON PUY LENTILS
45g Carrot (diced)
50g Leek (sliced)
1/2 Small onion (diced)
1 Garlic clove (minced)
180g Puy lentils (rinsed and drained)
1/4 Cup white wine
2 Cups chicken stock
3 Sprigs of fresh tarragon
1 Tbsp Olive oil
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
2-3, 8 oz Chicken breasts (skin on)
Chicken stock or water (for chicken)

Directions
MAKING
1. In a pan, heat olive oil, add carrot, leeks and onion, season with salt, cook for 10 minutes. After 10 minutes, add garlic, lentils, white wine, stock and tarragon a sprig, bring to a light boil, cover and simmer until the lentils are tender.
2. Season both sides of the chicken breast with salt. To a hot pan, add olive oil, place the chicken breast skin side down and cook for 5 minutes, flip add stock and allow to cook.
3. Remove chicken from the pan, add some of the cooking liquid and reduce for 1 to 2 minutes. Season the lentils with salt and pepper, add the remaining tarragon leaves and stir to mix.

SERVING
4. Serve the lentils along with the chicken breast.

© STEVEN DOLBY
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1 comment:

  1. Remove chicken from the pan, add some of the cooking liquid and reduce for 1 to 2 minutes.

    1) What is the cooking liquid?
    2) What is this used for in the recipe?

    ReplyDelete