Celebrity Chef
Neven’s Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.
Ingredients
Serves 4
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
