alevia's kitchen
Short Description
Pan-seared chicken in a creamy sauce with tomatoes and roasted red pepper, served over pillowy gnocchi, and finished with pancetta, burrata, and fresh basil.
Ingredients
20 oz chicken
1 oz Tuscan olive oil
pinch salt
pinch black pepper
1 tablespoon oregano
3 vine ripe tomatoes, diced
4 oz water
10 oz heavy cream
1 teaspoon garlic powder
1 roasted red pepper
1 oz olive oil
1 teaspoon chicken base
salt and pepper to taste
Garnish:
3 oz pancetta, diced and fried
fresh basil leaves, chiffonade
⅓ piece of burrata
Preparation
Preheat the oven to 400°F, coat the pepper, and roast it until the exterior is blackened. Once roasted, place it in a bowl and cover to allow the skin to loosen. Peel, remove the seeds, and cut into julienne strips.
In a skillet, sauté the pancetta until crispy; remove from the skillet and set aside. In the same skillet, season the chicken with salt, pepper, and oregano, then pan-sear each side until fully cooked; keep it warm in the oven.
Add the tomatoes to the same skillet, brown them, and deglaze with water. Incorporate the heavy cream, chicken base, and garlic powder, then simmer until reduced by a quarter. Add the roasted red pepper, return the chicken to the skillet, and keep warm.
In a pot of boiling salted water, cook the gnocchi. Place the cooked gnocchi at the bottom of a heated bowl, add the chicken pieces, and top with fresh basil, Burrata, and pancetta lardons.