Suprema di pollo alla Caprese Nonna Louisa, patatine fritte and insalata mista

21 INGREDIENTS • 9 STEPS • 50MIN

Suprema di pollo alla Caprese Nonna Louisa, patatine fritte and insalata mista

Recipe

5.0

1 rating
Samia Longchambon managed some great multitasking cooking Jean-Christophe Novelli’s suprema di pollo alla Caprese Nonna Louisa – served with matchstick thin fries and a simple green salad. Short of time? The patatine fritte are delicious home-made, but you could serve them with M&S skinny fries instead if you prefer.

Fred Sirieix recommends pairing this dish with a bottle of M&S Murrina Greco Di Tufo. Crafted by winemaker Alessandro Michelon, from Greco Di Tufo grapes, this off-dry, rounded and floral white wine goes so well with tomato-based dishes.
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Samia Longchambon managed some great multitasking cooking Jean-Christophe Novelli’s suprema di pollo alla Caprese Nonna Louisa – served with matchstick thin fries and a simple green salad. Short of time? The patatine fritte are delicious home-made, but you could serve them with M&S skinny fries instead if you prefer.

Fred Sirieix recommends pairing this dish with a bottle of M&S Murrina Greco Di Tufo. Crafted by winemaker Alessandro Michelon, from Greco Di Tufo grapes, this off-dry, rounded and floral white wine goes so well with tomato-based dishes.
author_avatar
Jean-Christophe Novelli
The nation’s favourite French chef, Jean-Christophe Novelli started his food career early in life. He’s had a hugely varied career, winning countless awards for himself and his restaurants – from four Michelin stars to AA Chefs’ Chef of the year.

50MIN

Total time

Ingredients

Servings
4
360 g
M&S Remarksable Value red cherry tomatoes, halved
360 g
Collection capella vine tomatoes
left whole
3 cloves
M&S Remarksable Value garlic, thinly sliced
6 tbsp
M&S extra virgin olive oil
1 pack
(25 g)
basil
leaves only, roughly chopped
2 packs
(300 g)
M&S Oakham Gold skinless chicken breasts
4 chicken breast fillets
200 g
M&S Remarksable Value plain flour
4
M&S British echalion shallots, sliced
1 tsp
chopped rosemary
2 sprigs
thyme
1 tbsp
tomato purée
4 tbsp
balsamic vinegar
2 tbsp
M&S nonpareilles capers
1 tbsp
M&S pure honey
3
M&S buffalo mozzarella, sliced, drained
For the patatine fritte
2
large King Edward potatoes
1 L
vegetable oil
for frying
For the salad
3
little gem lettuce
2 tbsp
M&S extra virgin olive oil
1 tbsp
M&S Remarksable Value lemon, juiced
1 tsp
M&S pure honey

Nutrition per serving

VIEW ALL
Calories
3368kcal
Fat
298.0 g
Saturates
224.8 g
Sugars
34.8 g
Salt
1275.3 mg
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Suprema di pollo alla Caprese Nonna Louisa, patatine fritte and insalata mista
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author_avatar
Jean-Christophe Novelli
The nation’s favourite French chef, Jean-Christophe Novelli started his food career early in life. He’s had a hugely varied career, winning countless awards for himself and his restaurants – from four Michelin stars to AA Chefs’ Chef of the year.

Method

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step 1
Start the patatine fritte: Trim the potatoes (2), cut in half, then slice on a mandolin. Cut the slices into matchsticks. Submerge in a bowl of cold water then drain. Put the potatoes on a plate lined with kitchen paper, cover with a dry cloth and set aside to dry completely.
step 2
Preheat the oven to 160°C/140°C fan. Place the red cherry tomatoes (360 g) and yellow cherry tomatoes (360 g) on a large baking tray with one of the sliced garlic cloves (1 clove) and half of the basil leaves (1/2 pack). Drizzle over 2 tbsp olive oil (2 tbsp) and season with salt and freshly ground black pepper. Roast for 35 minutes until slightly dehydrated, then set aside.
step 3
Slice the chicken breasts (2 packs) in half lengthways so you have 8 thin pieces. Place one between two pieces of non-stick baking paper and lightly bash with a rolling pin to flatten. Repeat with all eight. Tip the flour (200 g) into a shallow baking dish. Season the chicken, coat in the flour and place on a small tray.
step 4
In a large frying pan, heat 3 tbsp olive oil (3 tbsp) until very hot. Fry the chicken breasts for about 2 minutes until lightly golden on one side, then turn and cook the other side. Remove to a small baking tray.
step 5
Wipe the pan clean and heat the remaining tbsp oil (1 tbsp) until hot. Add the remaining garlic (2 cloves), shallots (4), rosemary (1 tsp), thyme (2 sprigs) and some salt and freshly ground black pepper. Sauté over a medium-low heat for about 3-4 minutes until golden. Add the tomato purée (1 tbsp), 125ml water, balsamic vinegar (4 tbsp), capers (2 tbsp) and honey (1 tbsp). Let the mixture bubble, then add the roasted tomatoes to the mixture. Set aside to reheat later.
step 6
Now cook the fritte. Heat the oil (1 L) in a deep fat fryer or deep small saucepan to 170°C or until a cube of bread turns golden after 30 seconds. Season the potatoes and deep-fry for 2-3 minutes, then remove to a plate. Turn up the heat to 180°C and fry again for 2-3 minutes until golden and crispy. Drain on rack set over a baking sheet. Season with salt and freshly ground black pepper.
step 7
Meanwhile, prepare the salad. In a small glass lidded jar, add the extra virgin olive oil (2 tbsp), lemon juice (1 tbsp), honey (1 tsp) and 1/2 tsp each salt and freshly ground black pepper. Shake well and set aside. Remove the hearts from the little gem lettuce (3) and place in a bowl with the rocket. Just before serving, dress the leaves and adjust the seasoning as necessary.
step 8
Gently reheat the sauce over a low heat. Preheat the grill to its highest heat. Arrange the mozzarella (3) over the chicken, place under the grill and cook until the cheese is bubbly and melted.
step 9
Divide the chicken between four plates, spoon over the sauce and garnish with the remaining basil (1/2 pack). Serve with the fritte and salad.
step 9 Divide the chicken between four plates, spoon over the sauce and garnish with the remaining basil (1/2 pack). Serve with the fritte and salad.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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