Cooking with Sarah Boorer

Overnights with Phil O'Neil

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2d ago 6:15

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Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Creamy Miso Tomato Chicken (recipe courtesy marionskitchen.com)
Ingredients
300g (10.5 oz) cherry tomatoes
3 tbsp extra virgin olive oil
sea salt and pepper
4 skin-on chicken breast fillets
3 cloves garlic, chopped
100g (3.5 oz) baby spinach, roughly chopped
1 cup thickened (heavy) cream
1 tbsp red miso paste (you could also use white or shiro miso)
finely grated parmesan cheese, to serve
2 tablespoons fresh flat-leaf (Italian) parsley, chopped

Steps
Step 1 - Preheat oven to 200°C (390°F).

Step 2 - Place the cherry tomatoes on a baking tray. Drizzle with 1 tablespoon of
olive oil and season with a teaspoon of salt. Mix to coat and then roast in the oven
for 15 minutes or until blistered and the tomatoes have collapsed.

Step 3 - To prepare the chicken, use a knife to slice off the thin tenderloin piece from
the underside of the chicken breast. Save the tenderloins for another use. Use a
rolling pin to flatten the thickest end of each piece so the fillets are more even in
thickness. Season the chicken with salt and pepper.

Step 4 - Place a large frying pan over high heat. When it’s hot, add 1 tablespoon of
oil and cook the chicken skin-side down for 6–7 minutes or until the skin is deeply
golden. Turn the chicken over and cook for another 2–3 minutes or until lightly
coloured. Transfer to a plate.

Step 5 - Place the pan back over a medium heat and add the remaining tablespoon
of oil to the pan. Add the garlic and cook for a minute until fragrant. Take your
tomatoes out of the oven and add them, along with their juices, to the pan. Use a
spoon to smoosh the tomatoes a little as they bubble away in the pan for about 2
minutes. Then add in the baby spinach and cook, stirring, until just wilted. Stir
through the miso, then stir through the cream. Add the chicken, skin-side up, back
into the pan and allow to simmer in the sauce for 5 minutes or until the chicken is
just cooked through. Sprinkle over the parsley and parmesan and serve. Notes

Notes: You may need to go to a local butcher to source skin-on chicken breasts, as
the ones sold in the supermarket are mostly skinless.

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