Corn Fed Chicken Breast with wild Mushroom Ragu & Garlic & Cheese Mash

Capon is a type of rooster with very tender and flavorful meat as compared to other poultry. Capons are less energetic than other poultry which contributes to the tenderness of its meat. It has a high proportion of white meat. White meat is rich in Vitamin B which is heamatinic (an agent that stimulates the production of red blood cells or increases the amount of haemoglobin in the blood).

    This combination does not exist.

    Unsalted Butter 5.0 grams

    Unsalted Butter

    Franche Comté Cheese 30.0 grams

    Franche Comté Cheese

    Double Cream 35.0 ml

    Double Cream

    Garlic 6.0 grams


    Potato 150.0 grams


    Fresh Thyme 15.0 grams

    Fresh Thyme

    Mushroom Ragout by Let's Cook 75.0 grams

    Mushroom Ragout by Let's Cook

    Corn Fed Chicken Breast 150.0 grams

    Corn Fed Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 740.0 kcal
    • |
    • Protein : 56.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 70.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Chicken; leave out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.
    Potatoes; wash, peel and cut into large cubes
    Mushrooms : wash, dry and slice
    Cheese; Grate
    Garlic: peel and mince a clove of garlic and leave a clove peeled but whole
    Parsley and Thyme; wash, dry and chop.
    Garlic Mash
    Place the potatoe dices and a clove of garlic in a pot filled with salted water and boil until the potato is tender.
    The potato is done if it can be easily piereced with a knife.
    Drain out all the water.
    Either mash with a masher or bled in a food processor.
    Finish the mash with some double cream, half the butter and all the grated cheese.
    Pan Grill Chicken
    Set the flame / heat to medium setting. Heat some oil in the pan. Season and then place the chicken carefully on the pan.
    Let it cook for 5-6 minutes before turning it over and cooking for another 5-6 minutes.
    Once it’s done, take it off the pan put aside to rest.
    Prepare Ragout and Serve
    In the same you fried the chicken, start sauteeing the mushrooms and the minced garlic. Add the chicken stock. Use the stock to dissolve any of the caramel formed at the base at sides of the pan. Lower the heat and let the stock reduce to about 1/2. Then add the parsley, thyme, remaining butter and cream. Check for seasoning before serving.