Try these terrific recipes using local produce from Northern Ireland’s first Good Food Circle
Eddie Quinn, of Askins, Ballygawley, dishes up chargrilled chicken on a bed of homemade sun-dried tomato and sage stuffing, drizzled with sweet onion gravy and garnished with shoestring onions
What you'll need
4 x 8oz chicken fillets with the skin removed, sliced and slightly flattened
for the Sweet Onion Gravy
2 medium onions, peeled and thinly sliced
2 tbsp vegetable oil
2 tbsp butter
2 tsp sugar
1 tsp balsamic vinegar
700ml beef stock
4 tsp cornflour
4 tsp cold water
Salt and black pepper
for the Stuffing
2 medium onions
4 slices sun-dried tomato in olive oil
4 sage leaves
2 cups soft breadcrumbs
2 oz butter
Salt and pepper
Preheat a griddle pan until hot. Season the chicken with salt and freshly ground black pepper and place onto the hot griddle pan.
Drizzle over some olive oil and cook on both sides for four to five minutes, or until golden-brown and cooked through. Set aside and keep warm.
Melt oil and butter in a saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for roughly 10 minutes or until onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further five minutes. Add the stock and boil gently, uncovered, for five minutes.
In a jug or bowl mix the cornflour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and simmer for 10 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.
Dice onions and chop sun-dried tomatoes. Sauté in a pan with a little oil from the tomatoes. To make the stuffing, which can be made in advance, chop the sage finely, mix sage, onions and sun-dried tomatoes in a bowl with the breadcrumbs. Melt butter, add to stuffing, and season to taste.
To serve, spoon out the sun-dried tomato and sage stuffing, then place the chicken on top. Drizzle the gravy over and garnish with shoestring (very finely sliced) onions.