Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt

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“Another recipe from Donna Hay magazine. Nice flavours and a simple recipe.”

Ingredients Nutrition


  1. Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender.
  2. Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender). Set aside and keep warm.
  3. Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm.
  4. Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy.
  5. Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.

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