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Roasted farm chicken breast stewed and zucchinis

From the one star french chef Patrick Asfaux

Roasted farm chicken breast stewed and zucchinis
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4.8/5 (1 votes)
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Roasted farm chicken breast stewed and zucchinis (for 6 persons) :

  1. 4 nice farm chicken breasts
  2. 4 washed and dried round zucchinies
  3. 6 small peeled white onions (keep a part of the green leaves)
  4. 2 peeled, degermed and crushed garlic cloves and brewed in 2 warm soupspoonfuls olive oil
  5. Olive oil and butter (to make a « meunière »
  6. Thyme and fresh green herbs (tarragon, chervil, simple parsley, geen leaves of whites onions etc…)
  7. Table salt and freshly gound black pepper


1) in a casserole pan ; melt a piece of butter, add 1 soupspoonful olive oil and when hot (hazelnut colour), put the chicken breasts in it, season with salt and black pepper, sprinkle a little thyme, add the white onions all around
2) roast them during 6 minutes at not too strong heat, put them on the other side and continue roasting during another 6 minutes. Then, quickly pour 10 centiliters (3.5 fl oz) water, cover with a lid and put the pan out of the hob
3) pre heat the oven at 356°F without the oven plate
4) cut the tips (both side) of the zucchinis and cut them in the lenght into 1/5 inch thick slices, put them on the (cold) oven plate, season with salt and black pepper, put a little garlic flavoured olive oil with a brush and cook in the oven during 10 minutes
5) bleach the herbs during 10 seconds in boiling water, cool them down immediately into chilled water (with ice cubes) and strain the herbs.
6) put the herbs into the bowl of an electric blender, add 3 soupspoonfuls of the juice taken from the pan with the chicken breasts, blend during 1 minute then sieve very thinly

Slice the chicken breasts (6 slices each), put on each individual dish the zucchinis cut in round (circles), top them with chicken escalopes, then with one onion and a little chicken juice and pour a little herb juice around
credits photo : © Asfaux Patrick - A.F.Touch

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