Poached Chicken and Cannellini Bean Puree
Ingredients
- olive oil
- spring onions
- smashed garlic clove
- thyme
- Organic Chicken Stock
- mini chicken fillets
- cannellini beans
- 2 mushrooms
- basil pesto
Instructions
- Splash olive oil in a pot and add a packet of chopped spring onions there are usually about 10 stems in a pkt. Fry for about 3 min, then add 2 sticks of chopped celery and continue to fry for a further 3 min until translucent and soft. Crack salt and pepper to taste Now add a smashed garlic clove along with a bunch of thyme and 500ml Woolworths Organic Chicken Stock. Once this has reached the boil gently drop in 400g – 500g of seasoned mini chicken fillets. Turn heat off.
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- Remove chicken fillets after 10 mins
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- Add tin of cannellini beans and heat through until soft and warm. Remove from the heat and stick blend to a smooth puree
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- Pass through a sieve and set aside until ready for assembling of dish
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- Grill 2 mushrooms per person in 180 deg Celcius oven for 15 min. Spread a little basil pesto over each mushroom and crack salt and pepper to taste. Place mushrooms in serving dish
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- Add 4 mini fillets of poached chicken on top of mushrooms
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- pour over heated cannellini bean puree and serve with steamed green beans and sprig of thyme
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- Enjoy with a glass of chilled Chardonnay
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