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Chicken and arugula paste

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Ingredients for 4 servings:

  • 200 g chicken breast
  • 50 g arugula
  • ½ lemon(s), zest and juice
  • 1 tsp thyme, chopped
  • salt and pepper
  • 4 tbsp olive oil
  • 50 ml port wine
  • 125 ml chicken stock

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

delicious topping for baguette etc.

I rolled the chicken breasts in lemon zest and thyme, seasoned them with salt and pepper, and sautéed them in 2 tablespoons of olive oil. Deglaze with port wine and chicken stock. Cover and simmer for about 10 minutes. Let the meat cool. In the meantime, finely chop the arugula. Place the meat in a food processor with 5 tablespoons of the cooking liquid and 2 tablespoons of olive oil and blend into a paste. Stir in the arugula and season with salt, pepper, and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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