John Myers
Chicken Breast Under Reblochon Hood in Paprika and Zucchini Stock
The perfect chicken breast under reblochon hood in paprika and zucchini stock recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 1 small Zucchini
- 3 Pickled, roasted peppers
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 100 ml White wine
- 200 ml Vegetable stock
- 150 g Reblochon
- Pimenton de la vera
- Raw cane sugar
- Black pepper from the mill
- Salt
- 1 branch Rosemary
- 1 branch Thyme
- Olive oil
- First the brew is boiled. To do this, the zucchini is cut into fine cubes. The roasted peppers are roughly cut and finely pureed in a tall container with a magic wand.
- Then heat some olive oil in a saucepan and fry the shallot and garlic until translucent, then add the chopped zucchini and roast for a few minutes while turning.
- Then deglaze with the white wine and reduce until a syrupy consistency has formed and then add the vegetable stock and the pureed peppers and allow to reduce again for about 5 minutes.
- Then season with salt, pepper, sugar and pimenton de la vera. With Pimenton de la vera it is up to you whether you choose the spicy or the mild version. I took a mix of both. Then pour the brew into a flat casserole or tart dish.
- Preheat the oven to 180 degrees. Add the thyme and rosemary. Salt and pepper the chicken breasts on both sides and place in the stock. Cut the Reblochon into slices (please leave the rind on, it gives the very special taste that makes the Reblochon) and cover the chicken breasts completely.
- Now put everything in the oven for 30 – 40 minutes, the time depends on the thickness of the chicken breasts – you should check with the pressure test, or if you are not quite sure about it, check it with a roasting thermometer.
- Then arrange with the stock on a plate and serve with fresh baguette.
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