Roast Chicken Breast with Sprouts, Root Vegetables, Bacon and Creamed Potatoes
This is the perfect winter warmer recipe – pure comfort food!
2 Free Range Chicken Breasts
2 Carrots and Parsnips
1 Butternut Squash
10 Brussel Sprouts
3 Large Potatoes
4 Pieces Streaky Bacon
½ Glass Red Wine
50g Unsalted Butter
Wash and peel the potatoes. Place on a tray of salt and bake in the oven for approximately 70 minutes at 180c, until cooked. Once baked, scoop out and mash. Bring cream and milk to the boil, whip into the potato and season. Finish with butter or Philadelphia and put to one side.
Dice the root vegetables to your desired size and place on a tray. Wrap the chicken breast in streaky bacon and brown off in a hot pan. Place on top of the root vegetables and roast at 180c for 16 minutes and allow 4 minutes to rest.
For the sauce, add the wine to the pan and reduce. Add some chicken stock. Cook off a roux (flour and butter equal amounts) and thicken sauce using the roux.
Cook off the sprouts.
For a good mash ensure you have a good starchy potato, Desiree, Charlotte, Maris Piper or Russet. When you’re bringing milk and cream to the boil you can add spring onions for champ, wholegrain mustard or garlic.
Baking a Potato in the oven adds a superior flavour to your mash. A lot of the flavour is lost through peeling the skin and being boiled. Once you try baked potato mash you never go back. We constantly get asked for our mash recipe in BRAZZ.
Cook some extra roast root vegetables and have the next day with some feta cheese and salad leaves. You can add cumin or herbs. If you don’t fancy a salad, turn them into a tasty roast vegetable soup