Jazz up bland chicken breasts with jerusalem artichokes, mushrooms, pancetta and hazelnuts
Added on
January 3, 2018
Nick Osborne, head chef at Retallack Resort and Spa in St Columb Major, shares his recipe for roast chicken breast with jerusalem artichokes, mushrooms, pancetta and hazelnuts
Place the chicken breasts skin side down in a hot pan with a little rapeseed oil. Leave to brown for 3-4 minutes, then turn over and cook on the flesh side for a further 2-3 minutes.
Place the chicken in the preheated oven for approximately 10 minutes or until cooked.
Blanch the kale in simmering water until just cooked, then drain. Toss in butter and season with salt and pepper.
Pan roast the jerusalem artichokes until just cooked.
To cook the mushrooms, heat a pan and add a little rapeseed oil along with butter and thyme.
Fry the pancetta lardons in a hot pan with a touch of oil.
Assemble and serve with chicken gravy, picked watercress, artichoke crisps and hazelnuts.
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You will need
Chicken breasts (with skin on) 4, marinated overnight in garlic and thyme
Rapeseed oil a splash
Kale 200g
Jerusalem artichokes 200g, peeled and sliced equally
Mushrooms 200g
Butter 10g
Thyme 1 tsp, chopped
Pancetta lardons 70g
Hazelnuts 70g, roasted or crushed
Method
Preheat the oven to 180°c/gas 4.
Place the chicken breasts skin side down in a hot pan with a little rapeseed oil. Leave to brown for 3-4 minutes, then turn over and cook on the flesh side for a further 2-3 minutes.
Place the chicken in the preheated oven for approximately 10 minutes or until cooked.
Blanch the kale in simmering water until just cooked, then drain. Toss in butter and season with salt and pepper.
Pan roast the jerusalem artichokes until just cooked.
To cook the mushrooms, heat a pan and add a little rapeseed oil along with butter and thyme.
Fry the pancetta lardons in a hot pan with a touch of oil.
Assemble and serve with chicken gravy, picked watercress, artichoke crisps and hazelnuts.
Chicken breasts (with skin on) 4, marinated overnight in garlic and thyme
Rapeseed oil a splash
Kale 200g
Jerusalem artichokes 200g, peeled and sliced equally
Mushrooms 200g
Butter 10g
Thyme 1 tsp, chopped
Pancetta lardons 70g
Hazelnuts 70g, roasted or crushed
Preheat the oven to 180°c/gas 4.
Place the chicken breasts skin side down in a hot pan with a little rapeseed oil. Leave to brown for 3-4 minutes, then turn over and cook on the flesh side for a further 2-3 minutes.
Place the chicken in the preheated oven for approximately 10 minutes or until cooked.
Blanch the kale in simmering water until just cooked, then drain. Toss in butter and season with salt and pepper.
Pan roast the jerusalem artichokes until just cooked.
To cook the mushrooms, heat a pan and add a little rapeseed oil along with butter and thyme.
Fry the pancetta lardons in a hot pan with a touch of oil.
Assemble and serve with chicken gravy, picked watercress, artichoke crisps and hazelnuts.
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