Roast chicken breast, potato purée and pine nuts
Item 1 of 1
★ ★ ★ ★ ★
4.33
Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. 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.
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Ingredients
Metric
Imperial
Chicken
- 4 chicken breasts
- 10g of butter
- 1 sprig of fresh thyme
- 2 tbsp of pine nuts, toasted
- salt
- black pepper
- 1 tbsp of olive oil
Potato purée
- 500g of Ratte potatoes, peeled and cut into approx 2cm dice
- 110g of unsalted butter, cubed
- 6g of salt
- 80ml of milk
Potato lattice
- 1 large potato, peeled
- salt
- 4 tbsp of olive oil
SAVE RECIPE
Equipment
- Food processor or blender
- Mandoline
- Steamer
Method
1
For the potato purée, steam the potatoes for about 35 minutes or until tender
- 500g of Ratte potatoes, peeled and cut into approx 2cm dice
2
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
- 80ml of milk
- 110g of unsalted butter, cubed
- 6g of salt
3
Re-blend for a further minute. Keep warm
4
For the potato lattice heat the oven to 180°C/gas mark 4
5
Using a mandolin, slice the potato into 1mm thick slices. Then slice into fine strips and season with salt
- 1 large potato, peeled
- salt
6
Place an ovenproof frying pan on the heat and pour in enough oil to just cover the base. Once the oil is hot, place the potato strips into the pan in a lattice shape
- 4 tbsp of olive oil
7
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
8
For the chicken remove the chicken from the fridge 1/2 hour before cooking
9
Place a pan over a high heat and add 1 tablespoon of oil. Once hot, cook the chicken breasts on a until coloured evenly all over. Turn down the heat, add a knob of butter and continue to cook until nicely caramelised, approximately 5-7 minutes. Season and place in the oven for 6-7 minutes
- 1 tbsp of olive oil
- 10g of butter
- salt
- black pepper
10
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
- 1 sprig of fresh thyme
12
To plate, spoon some of the potato purée onto the plate. Place a small mound of the spinach in the centre of each plate.
13
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
- 2 tbsp of pine nuts, toasted
- 1 sprig of fresh thyme
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
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