- 4 free range chicken supremes
- olive oil
- Maldon sea salt and fresh black pepper
- 20g unsalted butter
- 4 sprigs of thyme
- 1 clove garlic, smashed
- For the sauce:
- 100g bacon or pancetta lardons
- 50ml white wine
- 50ml dry vermouth
- 200ml vegetable stock or light chicken stock
- 60g unsalted butter
- 2tsp grain mustard
- 200g Westlands sea kale, trimmed and washed
Roast breast of chicken with wilted Westlands sea kale, bacon and mustard
Roast breast of chicken with wilted Westlands sea kale, bacon and mustard
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roast breast of chicken with wilted Westlands sea kale, bacon and mustard recipe a try? Serves four.
Ingredients
Method
Season the skin side of the chicken and seal in a hot pan. When the skin is crisp and golden season the flesh side and turn over. Add a splash more oil and the butter, garlic and thyme. Baste the chicken and then finish in a hot oven. Remove the chicken to rest.
For the sauce:
In a heavy based pan cook the lardons until the fat renders and the meat begins to colour. Add the wine and vermouth and reduce to a syrup. Add the stock and reduce by three quarters. Whisk in the butter to form a light sauce. Add the mustard and season to taste. Place the sea kale in a pan with some butter emulsion and heat to wilt slightly. Add the sea kale to the sauce.
To serve:
Divide the sea kale and sauce between four shallow bowls, slice the chicken, season and lay on top of the sea kale. Serve with chargrilled sourdough or crushed new potatoes.
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