A Great new beer washed rind cheese from Kilkenny that reminded me of some gems from the North of France like Maroilles, pungent and perfect for this unusual yet comforting January dish.
- 1 x “Fat” shallot/ 1 x Red onion
- 250ml x of Irish red ale
- 6 x prunes, soaked in tea
- 1 x heaped tsp honey
- 2 x chicken breasts
- 250g x Brewer’s Gold
- 4 x Nests of tagliatelle
- 1 x 50g of butter aka “a wee bit”
On a clean chopping board, make a lateral incision to the chicken; insert a cigar shape of the Brewer’s Gold and roll tightly. Set aside on a plate. Chop thinly the shallot or red onion. Before placing the chicken on a hot olive oiled pan, pre-heat the oven to 180c. Once the chicken starts browning, put on a baking tray and bake for 15-20min. Add the shallots and drained prunes to the pan with butter and let it sweat before adding the red ale; let the lot reduce until thickish with a bit of honey towards the end. Boil salted water and cook the tagliatelles for 3 to 4 minutes. Sauté the pasta in the sauce, slice the chicken and serve with the prunes on the sides. A glass of red ale to go with this dish is just perfect.