Why dinner parties are going wild
I don’t know about you but I find it almost impossible to pull off something original at dinner parties these days. It doesn’t help me that I don’t have the time or the talent. But one simple way to wow that is growing in popularity is bringing the spirit of the wild to the table. Add in a touch of foraged foods and you add an element of originality and intrigue to the evening that’s an easy win and also quite fun. You don’t have to go the whole hog, just add an element.
Wild foraging expert Michael White, the founder of Rural Courses, has put together this recipe to inspire you. He is one half of the Food foraging & Wine Experiences from Albany Events – brand new Day or Weekend packages taking place near you in April and September.
Pan Fried Chicken with Intense Wild Garlic Sauce
2 free range chicken breasts
Butter for frying
Good bunch of wild garlic, cut finely
50 ml white wine
50 ml well flavoured chicken stock
200ml double cream
Melt butter in a frying pan. Season the chicken breasts and brown them off on both sides. Transfer to a hot oven for 10-15mins to finish cooking.
Whilst the chicken is in the oven, melt more butter in the frying pan, add the wild garlic and wilt over a low heat.
Add the wine and stock. Turn up the heat and boil rapidly for 3mins.
Add the cream and continue reducing the sauce until thick.
Season to taste with salt and pepper
Cut the chicken cross ways into generous slices and arrange in the centre of two plates.
Spoon the wild garlic sauce over the chicken. Serve with buttered new potatoes and seasonal veg.
Day experience dates: Sat 30 Apr, Sat 10 Sept and Sat 22 Oct 2016, albanyevents.co.uk
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