Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt
"Another recipe from Donna Hay magazine. Nice flavours and a simple recipe."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 chicken breasts, skin on
- olive oil, for brushing
- sea salt and black pepper
- 100 g unsalted butter
- 1⁄2 cup sage leaf
- 1 tablespoon white wine vinegar
- 500 g cauliflower, trimmed and chopped
- 1 liter chicken stock
- 1⁄2 cup double cream (thick)
directions
- 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.
- 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.
- 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.
- 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.
- Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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