Spring chicken fillet, pea cream and asparagus with pancetta
Main course
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Cook Time
1 h 10 min
Servings
2
Difficulty
Medium
Prep Time
40 Min
Description
This spring dish is a real treat for the taste buds! The chicken fillet, tender and juicy, is accompanied by a smooth pea cream, enhanced by the delicate flavor of asparagus and the crispiness of pancetta. I often prepare this recipe when asparagus is in season, as its freshness brings an incomparable touch. The preparation is a bit long, but the result is really worth it. It's a perfect dish for an elegant dinner or a Sunday lunch. Feel free to add a few fresh mint leaves to the pea cream for an extra touch of freshness. A real treat!
Ingredients (13 ingredients)
-
2 slice pancetta
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4 piece asparagus
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10 piece button onions
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Poultry stock
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Fine salt
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Pepper
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Olive oil
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1 clove garlic
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2 piece shallots
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400 g frozen peas
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20 g butter
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10 cl cream
-
2 piece chicken fillets
Preparation (11 steps)
Preparation of shallots
Peel and finely chop 2 shallots. Place them in the Thermomix bowl.
Sweat the shallots
Add 20 g of butter and a pinch of salt. Sweat the shallots for 3 Min./120°C/Stufe 1.
Cooking the peas
Add 400 g of frozen peas and cook for 2 Min./120°C/Stufe 1. Add water to the top and cook for 20 Min./100°C/Stufe 1.
Cooking the peas (continued)
Add water to the top and cook for 20 Min./100°C/Stufe 1.
Adding the cream and mixing
Add 10 cl of cream and bring to a boil for 1 Min./90°C/Stufe 1. Then mix the pea cream for 30 Sek./Stufe 10. Adjust the seasoning with salt and pepper.
Mixing the pea cream
Then mix the pea cream for 30 Sek./Stufe 10. Adjust the seasoning with salt and pepper.
Preparation of the marinade
In a bowl, mix 3 cl of olive oil and 1 clove of chopped garlic. Put the 2 chicken fillets in the bowl and let marinate for 30 minutes.
Cooking the chicken
Salt the chicken fillets and bake in a preheated oven at 200°C for 20 minutes. (This step is not done with the Thermomix).
Preparation of asparagus
Peel the 4 asparagus and cut the tips. Wrap 2 asparagus without the tip in each slice of pancetta.
Cooking asparagus and onions
In a large frying pan, heat olive oil and add the asparagus previously wrapped in pancetta, the tips and the 10 button onions or 20 button onions. When the pancetta begins to brown, remove the asparagus tips and moisten halfway with poultry stock and cook over low heat until almost completely evaporated. 2 minutes before the end of cooking, add the asparagus tips to warm them up. Salt and pepper. (This step is not done with the Thermomix).
Plating
Arrange the pea cream on the bottom of the plates, place the chicken fillet in the middle and surround it with onions and asparagus tips, then place the asparagus with pancetta on the chicken fillet. Sprinkle the rest of the cooking juices over the asparagus. (This step is not done with the Thermomix).
Finished cooking? Great! 🎉
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Created by
Pauline Richard
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Allergens
- Milk
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