Tortiglioni with Chicken Recipe - Great British Chefs

Lemon and chicken are a classic pairing, which chef Galton Blackiston fully utilises in this easy chicken pasta recipe. Caramelising and roasting the lemons brings out their sweetness in the sauce, which is finished with rich cream and shredded chicken, before tossed with the chunky tubes of tortiglioni pasta.

Ingredients

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Chicken and lemon sauce

4 corn-fed chicken breasts, with the skin left on
1 lemon, quartered
300ml of chicken stock
150ml of double cream
30ml of olive oil
1 knob of butter
salt
freshly ground black pepper
1 pinch of sugar, (optional)
1 tbsp of chopped flat-leaf parsley, (optional)

Pasta

350g of tortiglioni pasta
1 dash of olive oil
salt

Salad

1 cucumber, peeled, deseeded and diced
2 tbsp of chopped flat-leaf parsley
200g of cherry tomatoes, quartered
1 onion, finely sliced
3 tbsp of extra virgin olive oil
1 lemon, juiced
salt
freshly ground black pepper

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Preheat the oven to 190°C/gas mark 5

Place a frying pan over a medium heat and add the olive oil, then the butter. Once foaming, place the chicken breasts skin-side down in the pan, pressing down firmly until just coloured

30ml of olive oil
1 knob of butter
4 corn-fed chicken breasts, with the skin left on

Turn the chicken over and lightly colour the other side before removing from the pan and setting aside

Add the lemon quarters to the same pan and quickly fry on each side until coloured and caramelised. Transfer to a roasting tin and place the chicken breasts on top, skin-side facing up

1 lemon, quartered

Roast in the oven for about 25 minutes until the chicken is cooked through and the juices run clear when pierced with a knife (the exact time will depend on the thickness of the breasts). Keep warm

Remove from the roasting tin and allow the chicken to rest while making the rest of the sauce. Pour the chicken stock into the roasting tin with the lemon quarters and place over a medium heat on the hob

300ml of chicken stock

Use a spoon to scrape up any cooked bits from the bottom of the tin and bring to the boil. Simmer for 5 minutes, then stir in the double cream and bring back to the boil. Adjust the seasoning to taste, adding a little sugar if the sauce is too sharp, then pass through a fine sieve into a clean pan and keep warm

150ml of double cream
salt
freshly ground black pepper
1 pinch of sugar, (optional)

Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for 10–12 minutes until tender. Drain and return to the pan, tossing with a little olive oil to loosen

salt
350g of tortiglioni pasta
1 dash of olive oil

Shred the cooked chicken into bite-sized pieces and mix through the pasta along with the lemon sauce and chopped parsley, if using. Ensure everything is hot before serving – you can return the pan to the heat briefly or transfer to a preheated oven to heat through

1 tbsp of chopped flat-leaf parsley, (optional)

Toss all the salad ingredients together in a large bowl until lightly dressed in the oil and lemon juice, then serve immediately with the hot pasta

1 cucumber, peeled, deseeded and diced
2 tbsp of chopped flat-leaf parsley
200g of cherry tomatoes, quartered
1 onion, finely sliced
3 tbsp of extra virgin olive oil
1 lemon, juiced
salt
freshly ground black pepper

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

Tortiglioni with chicken and lemon sauce

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