Recipe Suggestions

Peppered Chicken

Ingredients

Fresh Chicken Fillet
Annie’s Pepper Sauce

Potatoes
Spring Onions
Butter
Cream

Before we start if you are serving with champ or creamed potatoes or chips. Start this first.

Then Butterfly fillet the chicken fillet, using a sharp knife simply cut horizontally across the fillet to open it out. This makes the fillet look bigger but more importantly it allows even cooking, as the whole fillet is roughly the same thickness.

Next season the fillet with  salt and cracked black pepper. Place in a bowl and drizzle with vegetable oil, coat the whole fillet ready for searing.

Now heat your frying pan on the hob (Ensure you add No Oil) . The pan must be extremely hot. It will begin to smoke, that is when you know it is hot enough. Now remove pan from the heat and place seasoned oiled fillets on the pan, and return to the heat. Fry the fillets a few minutes each side to colour.

Again remove from the heat and add the pepper sauce to the pan. Return to a low heat and simmer slowly. Do not add the cream.

Now prepare the side order, I prefer creamy champ. Cook the potatoes and once they are ready drain water and allow the potatoes time to dry a little, simply place a tea-towel over the pot for a few minutes this absorbs the steam from the potatoes.

Now mash the potatoes with no salt or butter. Mash them really well, then add salt and butter, sliced spring onions and a little cream or milk.

Back to the chicken, the chicken will have cooked with the sauce simmering slowly. Now it is time to add the cream for serving. Simply pour in the cream and stir through the sauce.

To finish, place your Champ on the side of your serving plate and add the pepper chicken with plently of sauce.

Enjoy !!!