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

    Potato 150.0 grams


    Garlic 6.0 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 cubes
    Franche Comté; Grate
    Garlic: peel and mince
    Thyme; wash, dry and chop.
    Garlic Mash
    Boil the potatoes and garlic in the chicken stock until they’re tender enough to mash. Once they’re done drain out any excess liquid. Either mash with a masher or bled in a food processor. Finish the mash with the double cream, butter and grated cheese.
    Pan Grill Chicken
    Heat some oil in a pan. Set the flame / heat to medium setting, place the chicken skin side down once the pan is hot enough. 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.
    Heat Ragu & Serve
    In the same pan reheat the wild mushroom ragu. You’re ready to plate and serve.