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

Westlands .

Westlands

Premium Supplier 7th February 2017

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

  • 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

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you