Chicken and Anchovy Marbles with a Rosemary, Tomato and Crème Fraîche Sauce

Name: Chicken and Anchovy Marbles with a Rosemary, Tomato and Crème Fraîche Sauce
Yield: Serves 4
Ingredients: salt; handful fresh flat-leafed parsley; 1 sprig fresh rosemary; black pepper; 1 medium egg, lightly whisked; 15 g/½ oz butter; 50 g/2 oz tin anchovies; 3-4 tomatoes, the plum variety if available; 2 tablespoons olive oil; ½ medium-sized red-skinned onion; 350 g/12 oz skinless chicken breast fillets; 1 level teaspoon caster sugar; 200 ml/7 fl oz carton crème fraîche; 50 g/2 oz crustless white bread

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Chicken balls are more unusual than meatballs and in this recipe the anchovy works wonders for adding flavour.

Ingredients

50 g/2 oz crustless white bread
350 g/12

Main course

Method

Tear up the bread, put it in a food processor and whizz to make breadcrumbs. Put the breadcrumbs into a large bowl. Cut up the chicken breasts roughly, put into the food processor and whizz until finely chopped. Stir the chopped chicken into the breadcrumbs.

Open the tin of anchovies and pour the oil into the bowl of chicken and breadcrumbs. Slice the anchovy fillets across thinly. Chop