Chicken and pork cooked in a variety of different ways make an excellent combination on a dinner plate and this is particularly true of chicken thigh meat and pork tenderloin. Provided they are cooked appropriately, the two types of meat are incredibly succulent and tender. This recipe sees the chicken thigh fillet baked while the pork tenderloin medallions are pan fried before the two are served together on fried potato discs with tomato chutney and a poached egg.
Ingredients (Serves 1)
- 1 medium sized baking potato
- 1 skinless and boneless chicken thigh fillet
- Vegetable oil
- Black pepper
- 3 pork loin medallion discs, each about three-quarters of an inch thick
- 1 egg
- 2 tablespoons white wine vinegar
- 3 small cherry tomatoes
- 3 teaspoons Mediterranean tomato chutney or similar
- Chopped chives to garnish
Wash the potato but do not peel. Trim off the ends and slice the main body in to four discs of equal thickness. Steep for ten minutes minimum in a pot of cold water to remove the excess starch before draining.
A small deep frying basket is a great tool at this stage in which to parboil the potato discs. It reduces the risk of them breaking when they are subsequently drained. Simply sit the basket in a pot before adding the potato pieces and plenty of cold water. Season with a little salt and bring to a simmer for ten minutes. Take the pot to your sink and lift the basket from the water before pouring the water away. Allow the potato discs about ten minutes to steam off and partly cool.
When the potato slices have visibly stopped steaming, lift them carefully with a spatula to a large plastic dish and refrigerate for a minimum half hour while the chicken thigh cooks.
Put your oven on to preheat to 375F/190C/Gas Mark 5.
Lightly drizzle the base of a casserole dish with vegetable oil and lay in the chicken thigh. Season with salt and pepper before drizzling with a little more oil. Put the lid on the dish and bake in the oven for twenty-five minutes, or thirty minutes for a particularly large thigh.
Ten minutes or so before the chicken thigh is due to come out of the oven, pour some oil in to a non-stick frying pan and put the pan on to come up to a medium heat. Season the pork loin medallions on both sides with salt and pepper.
Lay the medallions in the medium hot pan and fry for five minutes each side.
Wash the chives and tomatoes through a colander under running cold water in your sink. Set aside to drain.
Pour some oil in to a second frying pan and bring it up again to a medium to high heat. Add the potato discs and fry for five or six minutes each side until crisp and golden.
Take the chicken thigh form the oven and pierce it with a skewer to check the juices run clear and that it is fully cooked. Lift to a heated plate along with the pork medallions, cover with foil and set aside to rest for five minutes or so while the potatoes complete cooking and you poach the egg.
Put a large pot of water on to reach a simmer. Pour in the white wine vinegar (this helps draw the white around the yolk as the egg poaches). Break the egg carefully in to a small cup or glass. This makes it easier to add it to the poaching water.
Lift the potato slices to a plate covered with kitchen paper to drain off for a couple of minutes.
When the water in the poaching pot begins to simmer, start stirring it with increasing vigor until you have a vortex form in the center. Carefully pour the egg in to the vortex, bringing the glass as close to the water as you can without touching it. Adjust the heat to keep the water just below a simmer for three minutes.
Lay one potato disc in the center of a circular serving plate and the others at equidistant intervals around the edge. Lift one pork medallion on to each of the outer slices and the poached egg with a slotted spoon on to the middle one.
Slice the chicken thigh fillet in to three equal portions and lay one on top of each pork fillet.
Make two cuts in each little tomato down through the center and in a "+" shape. You should go down about two-thirds of the way. Carefully open them up in to little florets and lay between the outer assemblies on the plate.
This supermarket bought Mediterranean tomato chutney is delicious and works very well with this dish. You can use anything similar or simply miss it out but you may wish to serve a simple sauce in the latter event to prevent the dish being served too dry.
Spoon a little bit of the tomato chutney on to each piece of chicken thigh. Chop the chives with scissors and scatter over the top of each potato slice tower before serving.