Serves 4
8 medium-sized potatoes, scrubbed
4 cloves garlic, thinly sliced
2 tbsp olive oil
2 sprigs fresh rosemary
4 medium skinless chicken breasts
1tsp Pernod
1 stock cube (vegetable or chicken), made up to 200ml (7fl oz) with hot
water 8tbsp half-fat crème fraîche
1tbsp fresh thyme leaves
1tsp lemon zest, finely grated
1 pinch salt and freshly ground black pepper
1 Broccoli, cooked, to serve
Preheat the oven to 200°C/fan 180°C/gas 4. Slice the potatoes thinly without cutting right through them. Tuck garlic slices into the gaps, then use half the olive oil to brush over the potatoes. Arrange in a roasting pan and roast for 30 minutes. Remove and baste, then tuck rosemary into the gaps. Roast for another
30 minutes. At this point, start to cook the chicken. Heat the remaining oil in a frying pan and add the chicken breasts, cooking them over a medium-high heat for 2-3 minutes on each side until lightly browned. Add the Pernod and let it bubble up, then add the stock. Cover and simmer for 10 minutes, then remove the
lid and let the liquid reduce a little, turning the chicken over.
Check that the meat is thoroughly cooked using a sharp knife – there should be no trace of pink juices. When done, stir the crème fraîche into the sauce with the thyme and zest, heat for a few moments, then season. Serve with the potatoes and broccoli.
Source: www.dailymail.co.uk
8 medium-sized potatoes, scrubbed
4 cloves garlic, thinly sliced
2 tbsp olive oil
2 sprigs fresh rosemary
4 medium skinless chicken breasts
1tsp Pernod
1 stock cube (vegetable or chicken), made up to 200ml (7fl oz) with hot
water 8tbsp half-fat crème fraîche
1tbsp fresh thyme leaves
1tsp lemon zest, finely grated
1 pinch salt and freshly ground black pepper
1 Broccoli, cooked, to serve
Preheat the oven to 200°C/fan 180°C/gas 4. Slice the potatoes thinly without cutting right through them. Tuck garlic slices into the gaps, then use half the olive oil to brush over the potatoes. Arrange in a roasting pan and roast for 30 minutes. Remove and baste, then tuck rosemary into the gaps. Roast for another
30 minutes. At this point, start to cook the chicken. Heat the remaining oil in a frying pan and add the chicken breasts, cooking them over a medium-high heat for 2-3 minutes on each side until lightly browned. Add the Pernod and let it bubble up, then add the stock. Cover and simmer for 10 minutes, then remove the
lid and let the liquid reduce a little, turning the chicken over.
Check that the meat is thoroughly cooked using a sharp knife – there should be no trace of pink juices. When done, stir the crème fraîche into the sauce with the thyme and zest, heat for a few moments, then season. Serve with the potatoes and broccoli.
Source: www.dailymail.co.uk
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