Ayam Saus Krim Lada Merah (Pink Peppercorns Sherry Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Fillet dada ayam, 1 st Rosemary, 1-1½ st Garam
• 100 gr Mentega, 1 st Lada bubuk

Sauce:

• 250 ml Krim, 2 sm Terigu, 3 sm Dry sherry, ½ st Garam
• 4 Bawang merah-iris halus, 2 sm Lada merah-gerus kasar
• 1 st Air jeruk nipis

Salad:

• 200 gr Field salad/Corn salad*, ½ Bawang putih-cincang
• 4 sm Olive oil, 1 sm Air jeruk nipis, biji Delima merah
• 1 Bawang merah-iris, Garam & Lada secukupnya

Cara membuat

• Pnskan oven 200° C selagi menyiapkan ayam. Matikan setlh suhu tercapai, pintu tetap tertutup.
• Kerat dangkal ayam di bbrp bagian kmd lumuri dng garam, lada & rosemary. Diamkan 30 mnt. Lelehkan mentega di pan besar dng api sedang-tinggi. Kecilkan api ke sedang, mskkan ayam di pan & masak ± 2½ mnt. Balik posisi ayam, masak lagi 3 mnt. Matikan api & tutup pan, biarkan ayam didlmnya selama ± 10 mnt. Keluarkan ayam dari pan & bungkus dng alu-foil. Mskkan ayam kedlm oven panas & biarkan didlmnya hingga saus siap.
• Saus: Simpan 3 sm cairan bekas memasak ayam, buang sisanya. Panaskan pan di api sedang-rendah (jangan terlalu panas). Mskkan sherry, aduk terus selama ± 2 mins. Beri bawang merah & masak hingga empuk (± 2 mins). Mskkan terigu, aduk rata. Beri cairan bekas memasak ayam, air nipis, lada merah & krim. Masak dng api kecil & aduk trs hingga saus mengental.
• Salad: Di mangkuk besar, campur baw.mrh, baw.pth, garam, lada, olive oil & air nipis. Tekan2 bawang mrh & pth agar rasanya menyatu. Mskkan field salad & biji delima secukupnya lalu aduk rata.
• Buka bungkusan ayam & ltkkan di piring saji. Tuangi saus di atasnya, ltkkan salad secukupnya & sajikan segera.
• * Dapat diganti dng daun selada/lettuce/bayam.

Adaptasi dari resep Tony Dash, dng modifikasi pribadi.

Ingredients

• 500 gr Chicken breast fillet, 100 gr Butter, 1-1½ tsp Salt
• 1 tsp dried Rosemary, 1 tsp ground Pepper

Sauce:                                                                                

• 250 ml Cream, 2 tbsp Flour, 3 tbsp Dry sherry, ½ tsp Salt
• 2 tbsp Pink peppercorns-crack into small pieces
• 4 Shallots-thinly sliced, 1 tsp Lime juice

Salad:

• 200 gr Field-/Corn salad, 4 tbsp Olive oil, 1 Shallot-sliced
• ½ Garlic-minced, 1 tbsp Lime juice, red Pomegranate arils
• enough Salt & Pepper

 

Directions

• Preheat oven to 200° C while U prepare the chicken. Turn it off when it reached the temp. & keep the door closed.
• Make shallow diagonal slashes in the chicken breasts; then rub the chicken with salt, pepper & rosemary. Let it stand for 30 min. Melt the butter in a large skillet over medium-high heat. Lower the heat to medium; place the chicken in the pan & cook for ~ 2½ min. Turn over the chicken & cook for another 3 minutes. Turn off the heat & cover the pan with the lid; allow the chicken to sit inside of the pan for ~ 10 min. Remove the chicken from the pan & wrap them with alu-foil. Place the wrapped chicken in the warmed oven until the sauce ready.
• Sauce: Pour out pan drippings; save 3 tbsp of them. Heat the skillet over medium-low heat (don`t use high temp.). Add in sherry, stirring constantly for ± 2 min. Stir in the shallots until they are soft (~ 2 min). Stir in the flour to combine; add in the pan drippings, lime juice, peppercorns & cream. Cook & stir constantly over low heat until thicken.
• Salad: In a large bowl, put in the shallots, garlic, salt, pepper, olive oil & lime juice. Press the shallots & garlic to combine the flavor. Add in the field salad & pomegranate arils; mix it well.
• Un-wrapped the chicken & place them on individual plates. Dress with the sauce, place some salad on the plate & serve immediately.

Adapted from Tony Dash recipe, with some personal modification.