Roast breast of chicken with wilted Westlands sea kale, bacon and mustard

Westlands .


Standard Supplier 7th February 2017
Westlands .


Standard Supplier

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.


  • 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


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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