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fried chicken breast

Pan Fried Chicken Breast With Jerusalem Artichoke Risotto

  • 30 mins
  • 2
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • 1 Label Anglaise chicken, legs removed
  • 1 head garlic
  • 1 bunch thyme
  • 2 litres (3½ pt) chicken stock
  • 2tbsp olive oil
  • 25g (1oz) slightly salted butter
  • 250g (9oz) risotto rice
  • 50g (2oz) butter
  • 300g (11oz) Jerusalem artichokes, sliced thinly
  • 50ml (2floz) double cream
  • 4tbsp parmesan, freshly grated
  • 1 bunch chives, finely chopped
  • 200g (7oz) chantenay carrots
  • 200g (7oz) baby turnips
  • 1 bunch rosemary
  • 2 garlic cloves
  • 2 tbsp honey
  • 2 tbsp sherry vinegar
  • 1 small punnet pea shoots
  • 2tbsp extra virgin olive oil
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Introduction

A former Head Chef of Gordon Ramsay’s restaurant at Claridge’s, Mark is a former Young Chef of the Year, and Chef of the Year. He is the proprietor of the Smokehouse Fish and Chip Shop, and the Rocksalt Restaurant, both in Folkestone, Kent.

Method

Method for chicken

  1. Place the garlic bulb and a several sprigs of thyme into the cavity of the chicken.
  2. Season with salt and black pepper then place into a saucepan and cover with chicken stock.
  3. Bring to the boil, then reduce the heat and poach for 25 minutes.
  4. Allow to cool in the stock, then remove and pat dry, reserving the chicken stock for later.
  5. Remove the breast from the chicken and season with salt and black pepper.
  6. Heat a frying pan until hot, add the olive oil and add the chicken breast skin side down.
  7. Fry until golden brown then turn and add the butter and finish heating through.

Method for risotto

  1. Using the chicken stock that the chicken was poached in, place 500ml (18floz) stock into a saucepan and bring to the boil.
  2. Add the risotto rice and simmer for 4-5 minutes until just tender.
  3. Drain, discarding the stock, and cool in the saucepan.
  4. Place the artichokes and half the butter into a saucepan and sweat with no colour until tender.
  5. Add the cream and 175ml (6fl oz) chicken poaching stock and bring to the boil.
  6. Place into a blender and puree.
  7. When the chicken is ready, heat the remaining chicken poaching stock back up.
  8. Place the saucepan of rice back onto the heat and add a ladle at a time of stock.
  9. Continue to cook the rice, adding stock until the rice is tender.
  10. Add a large spoonful of the artichoke puree, the remaining butter and parmesan and stir to combine.
  11. Stir in the chives.

Method for roasted vegetables

  1. Place the carrots and turnips, rosemary and a couple of garlic cloves into a saucepan and cover with water.
  2. Season with salt and black pepper and bring to the boil.
  3. Simmer for 8-10 minutes until tender.
  4. Drain and pat dry.
  5. Heat a frying pan until hot then add the olive oil, a little more rosemary and another garlic clove.
  6. Add the vegetables and fry until golden brown.
  7. Add the honey and deglaze with the sherry vinegar.

To serve

  1. Spoon some of the risotto onto the side of the plate and place the chicken on top.
  2. Arrange the vegetables on the other side and top with pea shoots.
  3. Drizzle around the olive oil.

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