BBQ chicken with aspargus cream sauce
Mains
BBQ
Australian
chicken
aspagus

BBQ chicken with aspargus cream sauce

  • Serves: 4
  • Total time: 2h
    • Time to actively work on it: 50min
    • Time to marinade: 1h

Ingredients

  • 2 Chicken Breast Fillets (about 300g each)
  • 2 tbs olive oil, divided
  • 2 tsp finely chopped rosemary
  • 2 tsp finely chopped thyme
  • 2 garlic cloves, finely chopped
  • 1 lemon, rind finely grated
  • 2 large portobello mushrooms, stems removed, thickly sliced

Asparagus cream sauce

  • 2 bunches asparagus
  • 1/4 cup (60ml) olive oil, divided
  • 1 shallot or 1/2 red onion, sliced
  • 1 garlic clove, peeled, smashed
  • 3/4 cup (185ml) salt-reduced chicken stock
  • 1/4 cup (60ml) thickened cream
  • 60g pkt Coles Australian Baby Spinach

Instructions

  1. Season the chicken. In a medium bowl, combine 1 tbs oil, rosemary, thyme, garlic and lemon rind.
  2. Add chicken and toss to coat.
  3. Cover and place in the fridge for 1 hour or overnight to develop the flavours.
  4. Trim the woody ends (about 4-5cm) of the asparagus and slice them very thinly. Reserve asparagus spears.
  5. In a medium saucepan over medium heat, add 1 tbs oil.
  6. Add the shallot or onion and the garlic and cook for 4-5 mins or until the shallot or onion softens.
  7. Add asparagus trimmings, stock and cream and bring to a simmer.
  8. Cover and simmer for 12 mins or until the flavours develop and asparagus is tender.
  9. Remove from heat and stir in the spinach until it wilts.
  10. Carefully use a stick blender to blend for 1 min or until completely smooth (be sure to blend for at least 1 min to make sure the fibrous asparagus breaks down). Season and cover to keep warm.
  11. Meanwhile, preheat a barbecue grill on medium-high.
  12. Cook the chicken on the grill for 5-7 mins each side or until lightly charred and cooked through.
  13. Transfer to a carving board and set aside for 5 mins to rest.
  14. While chicken is cooking, coat the mushrooms with 1/2 tbs oil and season.
  15. Add to the grill alongside the chicken and cook for 2 mins each side or until lightly browned.
  16. Coat asparagus spears with 1/2 tbs oil and season.
  17. Add the asparagus to the grill and cook, turning, for 3-5 mins or until charred and tender-crisp.
  18. Divide the asparagus and mushrooms among serving plates.
  19. Slice the chicken and place alongside the vegetables.
  20. Spoon some sauce over the chicken and vegetables.
  21. Season and serve immediately with the remaining sauce.

Notes