Chicken Sauce Layonaise with Crushed Baby Potatoes
Serves 4
Ingredients
For The Chicken
- 4 x Quality Assured Cornfed Chicken breasts, skin on
- 150g Chestnut Mushrooms, sliced
- 2 garlic cloves, peeled and crushed
- 2 x Shallots, peeled and finely sliced
- 50ml Madeira Wine
- 75ml White Wine
- 1 tbsp Red Wine Vinegar
- 1 tbsp fresh thyme leave, chopped
- 200ml Beef Stock
- 120ml Double Cream
- Sea salt and freshly ground black pepper
For The Crushed Baby Potatoes
- 1 Packet Irish Charlotte Potatoes
- 6 tbsp Olive Oil
- 6 Garlic Cloves, lightly bashed in their skins
- 1 tbsp rosemary sprigs
- Sea Salt and Freshly Ground Black Pepper
Method
For The Chicken
- Heat a large heavy based saucepan over a medium heat
- Add the rapeseed oil and butter
- Place the chicken into the heat pot skin side down and season the flesh side with sea salt and freshly ground black pepper
- Cook for 3-4 minutes on each side until just sealed
- Remove from the pan and set aside
- Using the same pot, add in the shallots, garlic and mushrooms and sauté for 2-3 minutes, stirring to combine
- Deglaze with the madeira wine, white wine and red wine vinegar
- Allow to reduce slightly
- Add in the chopped thyme and stir
- Add in the beef stock followed by the double cream and stir well to combine everything
- Return the chicken to the pan and nestle it into the sauce
- Cover with a lid and reduce the heat to a simmer
- Cook for 15-20 minutes until the chicken is cooked through and tender
- Finish with chopped parsley
For The Crushed Baby Potatoes
- Preheat the oven to 200°C (400°F/ Gas mark 6).
- Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.
- Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.
- Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray along with rosemary sprigs.
- Roast for 45 minutes to 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.
- Arrange on a platter and let everyone help themselves
