Chef Dimitris Tziovaras kitchen member at Salonica restaurant of Makedonia Palace, in collaboration with Mrs Keki Evaggelia, presents us a comfort but tasteful recipe with chicken fillet glazed with Karystos honey.
Ingredients
- 1 chicken fillet
- 1 tbs mild mustard
- 1 tbs flower honey by Karystos
- 1 twig of fresh thyme
- zest of 1 lemon
- 1/2 onion finely chopped
- 1 slice of smoked bacon finely chopped
- 20 ml dry white wine
- 20 gr fresh butter
- salt pepper
Preparation
Heat a non stick frying pan and sear the chicken fillet skin-side first.You can use a few drops of olive oil.Season with salt & pepper.
Flip the chicken fillet and continue searing for 3-4′ in medium-high heat.Remove from the fire and continue cooking in a preheated oven for 10-12′ at 180C.
Remove the chicken from the oven, “brush” with the mustard, honey, thyme and lemon zest and continue baking for 5′.
In the same pan we’ve used to sear the chicken, heat a few drops of olive oil.Add the onion and bacon and cook for 2-3′ until they are tender.Pour the white wine and a small glass of water.Simmer for 1-2′ and thicken the sauce using the butter.
In a big plate, serve the sauce on bottom, then the chicken with the skin side up and accompany with the garnish of your choice.
Chef’s bio
Tziovaras Dimitris
Born and raised in Panteleimonas in Pieria ,Chef Tziovaras, since early teenage years, found himself working in the Food & Beverage industry. First as a waiter and then as a cook, was always driven by his love for flavors and aromas. Following his zeal and passion for cooking these past 20 years, Chef has worked successfully with professionals in Greece both in hotels and restaurants.
His horizons broadened up even further as he works on the side of multi awarded Chef Sotiris Evangelou, in Makedonia Palace and is a member of Salonica restaurant’s kitchen.
English (UK) 
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