Broadcast Journalist | Food Lover | Funny(ish) | Sports Fan
I love this dish, it’s simple, looks great and tastes awesome. If you’re ever trying to impress someone and want something fool proof then this is it, plus its not a very expensive dinner either. Today I’m not going to bore you with ramblings of my day or the weather and just get straight to the recipe, so enjoy…
2 Chicken breast fillets
2 Good size waxy potatoes, peeled and halved
550ml Chicken stock
Sprig of fresh thyme
1 Onion, sliced
1 Head of gem lettuce, shredded
250g Smoked bacon lardons
1 Cup frozen peas
Salt and Black Pepper
Half a chicken stock cube
1. Preheat the oven to 200c. Heat a approx 3tbsp of olive oil in a roasting tin over a medium heat, place the potatoes in the oil cut side down and cook until golden brown. Turn over potatoes, add the thyme, a good size knob of butter and about 250ml of chicken stock or until it comes about a quarter of the way up the potatoes. Place in the oven and cook for 20 – 25 minutes until they are cooked through.
2. Pour 3tbsp of olive oil into a bowl, crush in half a chicken stock cube and mix with a fork until the stock cube has dissolved and season to taste with salt and pepper. Place the chicken fillets in the bowl and coat thoroughly, leave to rest in the bowl for a few minutes.
3. Heat a frying pan over a medium heat, add a glug of olive oil and cook the chicken fillets until golden brown and cooked through. Cover and leave to rest for a few minutes.
4. In a saucepan melt 50g of butter, add the sliced onion and bacon lardons and cook until the onions have become translucent. Add 300ml of chicken stock to the pan, bring to a simmer and add the peas. Cook the peas for a about 4 minutes then add the shredded lettuce and cook for a further 2 minutes.
5. To serve, place 2 pieces of fondant potato in the middle of the plate, top with the chicken breast and spoon over the peas, stock and bacon mix.