Chicken breast with Parmentier potatoes and petits pois à la Française
Classic flavours are front and centre with this combination of golden chicken breast, Parmentier potatoes and sweet and salty petits pois à la Française. The chicken is cooked skin-side down in the pan to render the fat and crisp the skin, basted with butter and aromats then finished in the oven. The potatoes are cubed and roasted with woody herbs and the peas are braised in a base of bacon, shallots and chicken stock and finished with mint. Served with a shallot cream made with the pan juices.
Ingredients
Metric
Imperial
PARMENTIER POTATOES
- 800g of potatoes, peeled and cut into 2cm cubes
- 2 tbsp of vegetable oil
- 2 garlic cloves, finely grated
- 1/2 bunch of rosemary, finely chopped
- 1/4 bunch of thyme, leaves picked
PETITS POIS
- 30g of unsalted butter
- 100g of smoked bacon lardons
- 2 shallots, finely sliced
- 400g of frozen petit pois
- 150ml of chicken stock
- 1 little gem lettuce, finely shredded
- 1/4 bunch of mint, leaves picked and finely chopped
CHICKEN
- 4 chicken breasts, skin-on
- 1 tbsp of olive oil
- 30g of unsalted butter
- 1/2 bunch of thyme
- 3 garlic cloves, lightly crushed
CREAM
- 1 tbsp of unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, finely grated
- 150ml of dry white wine
- 300ml of chicken stock
- 50ml of double cream
- 2 tsp Dijon mustard
- 2 tbsp of wholegrain mustard
- 1/2 bunch of tarragon, leaves picked and finely chopped
- 1/2 lemon, juiced
Method
Preheat the oven to 200°C
For the Parmentier potatoes, place the potatoes in a pan of salted cold water. Bring to the boil and cook for 5 minutes until just starting to soften. Drain well and allow to steam dry
- 800g of potatoes, peeled and cut into 2cm cubes
Toss the potatoes with the oil and a pinch of salt and pepper and spread into a single layer on a large baking sheet. Roast for 25 minutes, turning occasionally, then add the garlic, rosemary and thyme and roast for a further 15 minutes, until the potatoes are crisp and golden
- 2 tbsp of vegetable oil
- 2 garlic cloves, finely grated
- 1/2 bunch of rosemary, finely chopped
- 1/4 bunch of thyme, leaves picked
Start the base for the petits pois à la Française. Heat the butter in a large sauté pan over a medium heat. Add the bacon lardons and cook for 4 minutes until lightly golden, then add the shallots and cook for 3 minutes until softened. Set aside
- 30g of unsalted butter
- 100g of smoked bacon lardons
- 2 shallots, finely sliced
Meanwhile, season the chicken generously with salt and pepper. Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Place the chicken skin-side down in the pan and cook for 7 minutes until the skin is deeply golden and the fat has rendered. Turn the chicken over, add the butter, garlic and thyme, then baste the chicken with foaming butter for 2-3 minutes. Transfer the chicken to a baking tray, along with the butter and aromats, into the oven to roast for 10-15 minutes, until the chicken is cooked through and the internal temperature reaches 74°C. Rest for 5 minutes
- 4 chicken breasts, skin-on
- 1 tbsp of olive oil
- 30g of unsalted butter
- 1/2 bunch of thyme
- 3 garlic cloves, lightly crushed
Return the chicken pan to the heat and add the butter and shallots. Cook for 4 minutes until softened, then add the garlic and cook for 30 seconds. Pour in the white wine, deglaze the bottom of the pan, and simmer until reduced by half
- 1 tbsp of unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, finely grated
- 150ml of dry white wine
Add the chicken stock and reduce by half again. Lower the heat and stir in the cream, Dijon mustard and wholegrain mustard. Simmer gently for 5 minutes until thickened into a spoonable cream. Stir through the chopped tarragon and season with the lemon juice and salt and pepper
- 300ml of chicken stock
- 50ml of double cream
- 2 tsp Dijon mustard
- 2 tbsp of wholegrain mustard
- 1/2 bunch of tarragon, leaves picked and finely chopped
- 1/2 lemon, juiced
Meanwhile, place the petits pois base back on a medium-high heat. Stir the peas and chicken stock, bring to a simmer then turn the heat down and simmer gently for 3-5 minutes until the peas are tender. Add the shredded lettuce and mint and let the residual heat gently wilt it. Season to taste
- 400g of frozen petit pois
- 150ml of chicken stock
- 1 little gem lettuce, finely shredded
- 1/4 bunch of mint, leaves picked and finely chopped
To serve, plate up the potatoes and peas, slice and add the chicken breasts and spoon over the cream
Get in touch
Please sign in or register to send a comment to Great British Chefs.
