You might think eating in McGregor to be a somewhat parochial affair. Far from it. Here, just behind the dusty main street of this Klein Karoo town, is a tiny gem of a restaurant where you can sup on salmon flown in fresh from Norway, succulent bush-fed lamb from Victoria West and the latest ocean catches hauled out of Gordon’s Bay.
Chefs Kurt and André Middleton-Le Roux of Karoux, share their Chicken Campagnola recipe with us…
- 1 packet bovetti or linguine pasta
- 3 large chicken breasts
- 4 medium black mushrooms, sliced
- ½tsp crushed black pepper
- 4tbsp rosemary leaves
- 1 tot (25ml) brandy
- ¼ cup white wine
- 2 cups cream
- Boil pasta as per instructions on packet in salted water until al dente. Drain and rinse under cold water.
- Slice each chicken breast in three horizontal slices each. Heat a little olive oil in a heavy based pan. Fry breasts for 30 seconds on each side over high heat. Remove and set aside.
- Add a little more olive oil and sauté the sliced mushrooms, pepper and rosemary for one minute on high heat. Add brandy and white wine to mushrooms, holding the pan away from you as this will flambé. If using an electric hob, light brandy with a match as soon as possible. Allow the liquid to reduce a third.
- Add chicken and cream, reduce heat and simmer until thickened. Remove chicken and arrange on four warm plates.
- Add pasta to remaining mushroom cream sauce and reheat. Divide pasta into four portions with the chicken.
- Serve with roast veggies.