Creamy Herb Chicken With Marquis Potatoes Recipe
Servings: 2
Ingredients
- 450 gm Potatoes, peeled
- 1 lrg Onion Extra virgin olive oil, for cooking
- 1 Tbsp. Plain flour
- 2 x Chicken breast fillets, (skin on)
- 2 x Ripe plum tomatoes
- 1 sm Hand fresh basil
- 1 x Egg
- 25 gm Unsalted butter
- 150 ml Single cream
- 1 whl nutmeg
- 300 ml Chicken stock, (from a cube)
- 50 gm Button mushrooms
- 2 x Garlic cloves, peeled
- 1 Tbsp. Minced fresh oregano, plus sprigs to garnish
- 1 x Canned pimento, liquid removed and rinsed Salt and freshly grnd black pepper
Directions
- Preheat the oven to 230C/475F/Gas 9.
- 1 Cut the potatoes into cubes and place in a pan of boiling salted water, cover and simmer for 10-12 min till tender.
- 2 Heat a large frying pan. Finely chop the onion and set aside 2 heaped tbsp. Add in 2 tbsp oil to the pan and tip in the remaining onion. Cook for 2-3 min till softened but not browned.
- 3 Heat a small pan. Place the flour on a plate, season generously and use to coat the chicken (reserving any which is remaining).
- 4 Add in the chicken, skin-side down to the softened onion mix and cook for about five min on each side. Add in a little oil to the heated pan and tip in the reserved 2 heaped tbsp onion. Cook for a minute or possibly two till softened.
- 5 For the Tomatoes: Plunge them into boiling water for 30 seconds and place in a bowl of cool water before peeling away the skins.
- 6 Cut into quarters, remove the seeds and dice the flesh. Add in to the softened onion. Season generously and cook for a few min till all the liquid has evaporated, stirring continuously.
- 7 Shred the basil and stir into the tomato mix. Remove from the heat and leave to cold a little.
- 8 Drain the potatoes, mash well and press through a potato ricer to remove any lumps. Separate the egg and add in the yolk (use the white in another dish) with the butter and a dash of cream. Season to taste, grate in a healthy pinch of nutmeg and beat till smooth but hard.
- 9 Spoon the potato mix into a piping bag fitted with a 2.5cm/1" star-shaped nozzle and pipe nest shapes onto a baking sheet lined with parchment paper.
- 10 Spoon a little of the tomato mix into the middle of each one and bake for 6-8 min or possibly as long as time allows till golden and set.
- 11 Push the chicken breasts to one side of the pan and add in any remaining flour, stirring to incorporate any juices. Gradually pour in the chicken stock, stirring till smooth after each addition.
- 12 Slice the mushrooms, add in to the pan, crush in the garlic, add in the oregano and simmer for five min till the mushrooms are tender.
- Season to taste.
- 13 Remove the pan from the heat and stir in the remaining cream, allowing it to just hot through. Season to taste. Cut the pimento into strips.
- 14 Place the chicken on a serving plate and spoon over some sauce.
- Garnish with some pimento strips with a sprig of oregano. Arrange the Marquis potatoes around the edge of the plate and serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 2 servings | |
| Calories 470 | |
| Calories from Fat 244 | 52% |
| Total Fat 27.71g | 35% |
| Saturated Fat 16.44g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 316mg | 13% |
| Potassium 1228mg | 35% |
| Total Carbs 46.39g | 12% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.06g | 4% |
| Protein 11.82g | 19% |
