Roast chicken with jerusalem artichokes

Jazz up bland chicken breasts with jerusalem artichokes, mushrooms, pancetta and hazelnuts
Chicken with jerusalem artichokes

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

www.retallackresort.co.uk

Serves    4
Oven temp    180°c/gas 4

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FOOD Magazine issue 187
  • 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
  1. Preheat the oven to 180°c/gas 4.
  2. 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.
  3. Place the chicken in the preheated oven for approximately 10 minutes or until cooked.
  4. Blanch the kale in simmering water until just cooked, then drain. Toss in butter and season with salt and pepper.
  5. Pan roast the jerusalem artichokes until just cooked.
  6. To cook the mushrooms, heat a pan and add a little rapeseed oil along with butter and thyme.
  7. Fry the pancetta lardons in a hot pan with a touch of oil.
  8. Assemble and serve with chicken gravy, picked watercress, artichoke crisps and hazelnuts.

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

  1. Preheat the oven to 180°c/gas 4.
  2. 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.
  3. Place the chicken in the preheated oven for approximately 10 minutes or until cooked.
  4. Blanch the kale in simmering water until just cooked, then drain. Toss in butter and season with salt and pepper.
  5. Pan roast the jerusalem artichokes until just cooked.
  6. To cook the mushrooms, heat a pan and add a little rapeseed oil along with butter and thyme.
  7. Fry the pancetta lardons in a hot pan with a touch of oil.
  8. Assemble and serve with chicken gravy, picked watercress, artichoke crisps and hazelnuts.
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