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Savory Tarte Tatin
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Tarte Tatin with White Onion and Chicken in a Blood Orange Sauce



  • ready-made puff pastry
  • 2 white onions, chopped
  • 2 chicken breasts, chopped
  • fresh basil
  • white wine
  • 4 blood oranges
  • 1 small egg
  • Heat oil in heavy frying pan.
  • Over low heat fry the onions and chicken until chicken browned and onions soft.
  • Add basil, salt, pepper, juice of half an orange and a little sugar.
  • Roll out pastry.
  • Put chicken mix in ovenproof deep plate.
  • Put pastry over top and press down so it moulds to shape underneath.
  • Brush with beaten egg.
  • Bake at 350 degrees (175 C.) till pastry puffy and golden.
  • Deglaze pan with white wine and add remaining orange juice, add a little sugar and season to taste.
  • Reduce down to a caramel like texture.
  • Invert the baked pastry onto a plate and top with the sauce.
  • Voila!
One course from this years Valentine's menu!

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