Roasted chicken breast with Pommes Mousseline & pancetta peas.

This is a take on the classic apricot chicken that most of us have had at one stage or another. This recipe builds on those classic flavours and takes them to the next level!

Here is what you will need.

Ingredients: serves 4

For the Chicken

4 Chicken breasts, skin on and bone removed

1 tablespoon unsalted butter

250g/9oz duck fat

salt & pepper to season

For the Pommes Mousseline

5 large white potatoes

salt & pepper to season

200ml (7fl oz) double cream, warmed

150g/5 1/2oz unsalted butter

For the Pancetta & Peas

1 tablespoon olive oil

1 garlic clove

1 sprig of thyme

100g (3 1/2oz) pancetta

175g (6oz) green peas

For the Apricot sauce

200g (7oz) apricot jam

500ml (10fl oz) Homemade chicken stock

1/2 cup baby parsley


Preheat the oven to 180c/350f. Season the chicken breasts skin side with salt only, place in a large non stick pan with duck fat over a high heat. Sear the chicken skin and season the flesh side with salt and pepper. Cook each side for 1 1/2 - 2 minutes. Now place the pan in the oven and roast for 25-30 minutes. Remove and leave aside to rest for 10 minutes.

To make the pommes mousseline, cook the potatoes in a saucepan of salted boiling water for 20 minutes or until soft and tender. Drain and skin the potatoes when they are cool enough to handle. Put them through a vegetable mouli or ricer and gradually beat in the butter. Place through a sieve and scrap off the underneath until you have a smooth, shiny mash. Season to taste and keep warm.

For the pancetta, heat olive oil in a heavy based pan, add the garlic and thyme along with the pancetta. Cook over a medium heat for 5-6 minutes or until crispy. Set aside. Simmer the peas in salted water for 10 minutes or until tender. Drain and set aside.

For the apricot sauce, into a saucepan add the chicken stock and bring to a simmer. Add the jam and stir well until combined. Reduce by half or until thick and syrupy.

To serve, carve the chicken breast and lay them on the potato mash. Scatter around the pancetta and peas, spoon around the apricot sauce and garnish with baby parsley. Serve immediately.


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