Mike Alaridi, Executive Chef
Virgin Hotels Chicago
203 N Wabash Avenue, Chicago
Pollo Alla Caprina
8 oz / Amish Chicken Brest skinless
1 Tablespoon / Sun dried tomato
1 Tablespoon / Kalamata olive slice
3 Tablespoon / Goat cheese
1 cup / Heavy cream
1 tablespoon Fresh thyme leaf
2 teaspoon Dry oregano
Salt & pepper to taste
4 Tablespoon extra-virgin olive oil
1 cup / Baby marble potato
2 oz (1/4 cup) Apple wood smoked Bacon
2 oz (1/4 cup) Spanish onion
Marinated the chicken breast it with olive oil, salt & pepper, dry oregano and some of the freshly leaf’s thyme. Leave it out at room temperature for 30 min and it is ready to cook.
Prep the sauce
Add the cream on to saucepan in low heat. Add the goat cheese and let it cook till the cheese get melt it and incorporate with cream. Add the roughly chop sundried tomatoes, slice olives and fresh thyme leaves. teste for salt & pepper.
Prep the side
Boil the potato in salty water for 8 minutes. Drian and cut each potato in half.
In medium sauté pan at high heat add 2 Tablespoon of olive oil add the onions cook for 2 minutes, add the potatoes and Roughly chop the bacon let them get nice brown color sprinkle the dry oregano and slat & pepper for the taste.