Chicken escalopes with sherry sauce, braised leeks and tomato and cucumber salad

Chicken escalopes with sherry sauce, braised leeks and tomato and cucumber salad

Recipe by Cookwithjo.com

Ingredients

  • 1kg chicken thighs or legs

  • 8 ripe, medium sized tomatoes

  • 2 medium onions

  • 2 cloves garlic

  • 65g smoked lardons or pancetta

  • a handful of chestnut mushrooms, peeled

  • a generous splash of dry white wine or dry sherry

  • 300ml chicken stock

  • 1 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • salt and pepper

  • chopped parsley or tarragon to serve

Directions

  • Tomato and cucumber salad
  • Roughly chop the tomatoes.
  • Finely slice the spring onions.
  • Slice the cucumber lengthways and scrape off the seeds with a teaspoon. Chop into small cubes.
  • Add a glug of olive oil, a glug of balsamic vinegar, salt and pepper, a good shake of Schwartz Spicy Italian seasoning. Mix well and set aside.
  • Braised leeks
  • Trim and wash the leeks – make sure there are no grains of sand left underneath the leaves.
  • Chop the leeks diagonally int 1cm slices and put in a microwaveable bowl. Add a glug of dry white wine, a knob of butter, salt and pepper. Cover the bowl with clingfilm and pierce with a knife. Microwave for 4 minutes just before serving.
  • Sherry sauce
  • Roughly chop the shallots and fry in a little olive oil with a few sprigs of thyme until lightly browned.
  • Add the sherry and reduce by half.
  • Add the chicken stock and reduce by a third.
  • Drain into a bowl and put back in the pan. Add the single cream in a steady stream while mixing contiuously. Check the seasoning, add more cream if too salty. Add a shake of Schwartz Spicy Italian seasoning. Put back on the hob on low heat and bring to just under the boiling point while mixing continously. Set aside.