Ed Smith's Garlic Butter Chicken Balls and Lemon Sage Piccata Recipes

Ed Smith's Garlic Butter Chicken Balls with Orzo and Lemon Sage Piccata

Ed Smith presents two mouthwatering chicken breast recipes that are sure to delight any home cook. The first dish features garlic butter chicken balls served with orzo, offering a self-saucing and comforting meal. The second is a lemon and sage piccata, a speedy and succulent method for cooking chicken breast that will quickly become a favorite. These recipes are adapted from Smith's cookbook "Peckish," providing step-by-step instructions for a delicious culinary experience.

Garlic Butter Chicken Balls with Orzo

Imagine the rich aroma of warm garlic butter, similar to a classic kiev, but transformed into soft, baked chicken balls paired with glossy orzo grains. This dish combines carb and sauce in one, making it both hearty and flavorful. While shaping homemade meatballs takes a moment, this recipe is simpler than traditional methods involving filling and frying.

Preparation Time: 10 minutes, plus soaking
Cooking Time: 30 minutes
Serves: 4

—

Ingredients:

• 70g breadcrumbs
• 4 tbsp milk
• 500g chicken mince
• 1 lemon, zest finely grated, then cut into 6 segments
• 25g flat-leaf parsley, finely chopped
• 6 garlic cloves, peeled and minced
• 60g parmesan, finely grated, plus extra to serve
• 1 medium egg
• Salt and black pepper
• 1 tbsp neutral cooking oil
• 275g orzo
• 80g salted butter
• 150g baby spinach

Instructions:

1. Soak the breadcrumbs in milk for 10 minutes.
2. In a large bowl, combine chicken mince with soaked breadcrumbs, lemon zest, two teaspoons of parsley, a teaspoon of garlic, one-third of the parmesan, egg, salt, and pepper.
3. Preheat oven to 200C (180C fan)/390F/gas 6. Line a baking sheet with greaseproof paper or a silicone mat, and oil it with your hands.
4. Roll the mince mixture into 12 large meatballs, about 45g each, using oily hands to prevent sticking. Arrange on the baking sheet and bake for 13 minutes until set and juicy.
5. Cook orzo in salted boiling water until tender but not swollen, then strain and reserve the cooking water.
6. Melt butter in a saucepan, add remaining garlic, and warm for 2-3 minutes without browning. Remove from heat, stir in remaining parsley, and set aside two tablespoons of the mixture.
7. Combine orzo with the garlic butter pan, add remaining parmesan and spinach, and mix with 200ml of pasta water until it flows like a loose risotto.
8. Toss cooked chicken balls in the reserved garlic butter with lemon juice, then serve over orzo with extra parmesan and lemon segments.

Lemon and Sage Piccata

This dish offers a twist on the classic piccata by incorporating sage, which infuses the cooking fats and enhances the pounded, dredged chicken. It's versatile and pairs well with sides like sauteed spinach, mashed potatoes, or bread for soaking up the juices.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3-4

Ingredients:

• 2 large skinless chicken breasts (370-425g)
• Flaky sea salt and black pepper
• 3 tbsp plain flour
• 2-3 tbsp neutral oil
• 40g butter, cubed
• 12 sage leaves
• 1 shallot, peeled and finely diced
• 4 garlic cloves, peeled and finely sliced
• 2 tbsp baby capers, drained
• 100ml chicken stock, water, or white wine
• Finely grated zest and juice of 1 lemon

Instructions:

1. Butterfly the chicken breasts by cutting them in half horizontally, then bash the thicker parts to an even 1cm thickness. Season generously.
2. Dredge chicken pieces in flour, shaking off excess.
3. Heat oil, half the butter, and half the sage leaves in a skillet. Fry chicken for 1.5 minutes per side, plus an extra 30-60 seconds, then transfer to a warm plate and repeat if needed.
4. In the same pan, fry shallot for 45 seconds, add garlic and lemon zest, cook for a minute, then pour in stock and simmer for 2 minutes to reduce.
5. Whisk in remaining butter, add capers and lemon juice, then pour sauce over chicken and serve immediately.

These recipes are expertly crafted to bring out the best in chicken, making them perfect for any meal. Whether you're looking for a comforting pasta dish or a zesty piccata, Ed Smith's creations are sure to impress.