Roasted cornfed chicken supreme with pepperonata, confit oregano potatoes and basil oil
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Roasted cornfed chicken supreme with pepperonata, confit oregano potatoes and basil oil
Main course recipes



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INGREDIENTS
6 whole Cornfed chicken breast(s) - skin on
20 ml sunflower oil
30 g Unsalted butter
18 pinch(es) Maldon salt
3 whole Red pepper(s)
3 whole Red onion(s)
520 ml olive oil
50 ml balsamic vinegar
50 g Caster sugar
6 whole Desiree potato(es)
0.5 bunch Orégano
1 bunch Basil
 

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DIRECTIONS
01
For the chicken : Preheat the oven to 180'C

02
Heat the oil in a pan, season the chicken and cook skin side down

03
When golden turn and add the butter till it starts to froth

04
Baste the chicken and place in the oven for around 10 minutes

05
For the pepperonata : Finley slice the peppers and onions and sweat until soft in a wide bottomed pan in the olive oil

06
Add the sugar and when dissolved add the vinegar

07
Cook until the mixture is thick and sticky

08
Season with Maldon sea salt and keep warm

09
For the potatoes : Peel and slice the potatoes into 1cm thick discs

10
Heat the olive oil in a heavy bottomed pan

11
Add the potatoes and the oregano holding some leaves back for garnish

12
Transfer to the oven and cook for 15 minutes turning halfway to make sure both sides are coloured

13
When the potatoes are cooked season with Maldon sea salt

14
For the oil : Pick the basil leaves and keep a few to garnish the pate

15
Blanch the remaining basil in boiling water for 10 seconds and then refresh in ice water to retain the colour

16
Blend with the oil and pass through muslin cloth until you have a clear green oil

17
To plate : Cut the chicken into three pieces making sure the bone stands tall

18
Place three quenelles of pepperonata around the plate, balance three discs of potatoes against the chicken

19
Garnish with fresh oregano and basil leaves and drizzle with basil oil.

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