Pink peppercorn chicken

Pink peppercorn chicken


- Chicken fillets, 600 g (3 units)

- Eggs (2 units)

- Flour (100 g)

- Olive oil (150 g)

- Chives (4 sprigs)

- Ground white pepper

- Salt

- Pink peppercorn sauce


Clean the chicken, fillet them and reserve the bones. Season the fillets with salt and pepper and add coarse crushed pink pepper, then set aside.

Boil the eggs in water and salt for 10 minutes, cool and peel, then cut in half.

Cover the fillets in flour and fry to a beautiful colour, then remove and place on kitchen paper. Place on a plate over the hot sauce, and add the egg and the sprigs of chives.


Instructions - Pink peppercorn sauce


- Alistado prawns (120 g)

- Butter (20 g)

- Onion (100 g)

- Garlic (2 cloves)

- White wine (50 ml)

- Tomato purée (20 g)

- Sweet paprika (5 g)

- Brandy (15 ml)

- Chicken bones

- Pink peppercorn (2 g)

- Cornflour (10 g + 20 ml water)

Sauté the prawns in the butter, remove and add the chopped onion and garlic, fry until golden brown, then add the paprika followed by the tomato, add the wine, reduce the alcohol and acidity, add the prawns back in along with the chicken bones and add half a litre of water, cook on a low heat for 5 minutes, covered, then remove the foam, strain, and heat again, add the pink peppercorns and cornflour mixed with water, cook for 2 minutes until slightly thick, then set aside.