Chicken and asparagus

all details

This is a great way to cook poultry and fish as it retains so much flavour and is low in fat. You can substitute olive oil for butter.

Chicken and asparagus
Photo: Natalie Boog

Ingredients

  • 500g green asparagus, woody ends snapped off
  • 80g butter
  • 1 medium brown onion, finely sliced
  • 4 garlic cloves, finely sliced
  • salt
  • ground white pepper
  • 3/4 cup water or stock
  • 4 chicken breasts, trimmed and skin removed
  • 4 bay leaves

Method

Pre-heat oven to 200C. Cut 4 cm long spears from asparagus top and reserve. Finely chop remaining stems. Melt 40g butter in a small saucepan then add onion, 2 garlic cloves, season and cook gently until soft, about 15 minutes. Add asparagus stems and stock then simmer until asparagus is soft, about 10-15 minutes. Blend to a smooth puree with a stick or bar blender, keep warm. Place each chicken breast in the centre of a large piece of greaseproof paper. Top each with remaining butter, garlic, thyme and bay leaves. Wrap up tightly, place on a baking tray and bake for 20 minutes. Allow to rest in a warm place for 5 minutes. Cook asparagus spears in boiling water for 4 minutes, drain. Remove chicken from paper bag and slice, immediately, on an angle. Serve with puree and spears.

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  • Main Ingredients - Chicken
  • Course - Lunch

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Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

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Have read this recipe and not sure it can be accurately described as Burmese curry. I'm Burmese ... Read more

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Date and time
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