Pan-roasted chicken supreme with red wine vinegar shallot jus
Golden chicken, creamy mash and green beans with a sharp, savoury shallot jus. Red wine vinegar lifts the rich pan juices and balances the butter
Ingredients
- 4 skin-on boneless chicken breasts 180–200 g each
- 20 ml rapeseed oil
- 600 g peeled floury potatoes cubed
- 80 ml whole milk
- 50 g unsalted butter;
- 300 g trimmed green beans
- 4 g fine salt plus extra to taste
- black pepper
- Jus
- 160 g peeled shallots halved lengthways
- 60 ml Gourmet Classic Red Wine Vinegar
- 400 ml unsalted chicken stock
- 10 g caster sugar
- 2 thyme sprigs
- 20 g cold unsalted butter
Instructions
- Prepare the sides.
- Heat the oven to 190°C fan. Simmer the potatoes in salted water for 15–20 minutes until tender. Drain, steam dry and mash with the hot milk and 50 g butter; season and keep warm.
- Cook the chicken.
- Season the chicken with the measured salt and pepper. Heat the oil in an ovenproof frying pan; fry skin-side down over medium-high heat for 5–6 minutes until golden. Turn, add the shallots cut-side down and cook for 2 minutes. Roast for 15–20 minutes until the chicken is cooked through. Transfer the chicken to a warm plate and rest for 5 minutes.
- Finish the jus
- Leave the shallots in the pan and pour off excess fat. Add the vinegar and sugar; simmer for 2 minutes. Add stock and thyme, then reduce for 8–10 minutes to approximately 200 ml. Remove the thyme and whisk in 20 g cold butter off the heat. Taste and season.
- Plate for service
- Boil the beans in salted water for 3–4 minutes and drain. Divide the mash and beans between four warm plates. Add one chicken breast and the shallots to each; spoon the jus around the chicken, keeping the skin crisp.
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