Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. Chris is an accomplished Chef with a Michelin star to his name. This is the first in a series of “upmarket” dinner party recipes which I have tried and adapted to suit, making them easy to recreate at home.
Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish that would make an amazing break from the usual Sunday roast, or a magnificent chicken dinner. It is a relatively simple dish to recreate and with a little time spent on presentation skills, I am sure your guests will be overwhelmed.
4 chicken breasts
1 tablespoon of olive oil
10g of butter
1 sprig of fresh thyme
2 tablespoons of pine nuts, toasted
500g of Ratte potatoes, peeled and cut into approx. 2cm dice
80ml of milk
110g of unsalted butter, cubed
6g of salt
1 large potato, peeled
4 tablespoons of olive oil
400g of spinach
10g of butter
For the potato purée, steam the potatoes for about 35 minutes or until tender.
Place the potatoes in a blender, add the milk and butter and blend on full power for 30 seconds. Scrape down the sides. Taste for seasoning and add more as needed. Re-blend for a further minute and keep warm.
For the potato lattice heat the oven to 180°C/Gas mark 4
Using a mandolin, slice the potato into 1mm thick slices. Then slice into fine strips and season with salt.
Set an ovenproof frying pan on the heat and pour in enough oil to just cover the base. When the oil is hot place the potato strips into the pan in a lattice.
Place the pan in the oven and cook for 5-10 minutes or until golden then remove from the pan and drain on an absorbent cloth.
For the chicken remove the chicken from the fridge ½ hour before cooking it.
Heat 1 tablespoon of oil in a pan and cook the chicken breasts on a high heat, colouring them evenly all over. Turn down the heat, add a knob of butter and continue to cook until nicely caramelised, which should take about 5-7 minutes. Season and place in the oven for 6-7 minutes.
Strip the thyme leaves from the stem and sprinkle over the chicken. Remove the chicken from the pan and rest on a plate with all the cooking juices.
For the spinach sweat the spinach in the butter and drain well, pressing it between two cloths to soak up the excess water.
To plate up, Spoon some of the potato purée onto the plate. Place a small mound of the spinach in the centre of each plate. Slice the chicken breasts into diamond shapes and roll in their juices before placing on top of the spinach. Add some potato lattice and sprinkle around some pine nuts and herbs.