Crispy chicken, piping hot homemade chips, and a zippy pepper sauce. Doesn't get much better than this. A gorgeous poultry take on steak au poivre.
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Serves
4
Chicken Supreme
Garlic Clove
Fresh Rosemary
Butter
Shallot
Green Peppercorn
Whiskey
Chicken Stock
Double Cream
Sherry Vinegar
Small Handful Chive
Olive Oil
Salt
Black Pepper
FOR THE CHIPS:
Maris Piper Potato
Vegetable Oil
Salt
Black Pepper
Serves
4
Chicken Supreme
Garlic Clove
Fresh Rosemary
Butter
Shallot
Green Peppercorn
Whiskey
Chicken Stock
Double Cream
Sherry Vinegar
Small Handful Chive
Olive Oil
Salt
Black Pepper
FOR THE CHIPS:
Maris Piper Potato
Vegetable Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Season the chicken well with salt and if possible set aside for 1-2 hours in the fridge. Don’t worry if you haven’t got this time, just crack on.
Step 2.
In the meantime, make the chips. Peel and cut the potatoes into chunky chips and tip into a large saucepan. Cover with cold water and season generously with salt. Set over a medium heat and bring to a bare simmer. Cook for 7-8 mins until just tender. Drain and allow to steam dry.
Step 3.
Preheat the oven to 220°C. Fill a tray with 1cm of vegetable oil and slide into the oven. Once hot, whip it out and carefully lower in the chips one by one. Turn to coat in the hot oil then return to the oven for 30-40 mins, turning regularly, until lightly golden.
Step 4.
Drain the excess oil from the chips and then return to the oven for 10 mins to finish.
Step 5.
Crush the garlic cloves, finely dice the shallot and roughly chop the peppercorns.
Step 6.
Pat the chicken breasts dry and preheat a large pan over a medium high heat. Add a shot of oil and lay the breasts in, skin side down. Add a weight on top and cook for 9-10 mins until super crispy, flip them over then add the rosemary, crushed garlic and butter.
Step 7.
Baste the hot butter over the chicken and then slide into the oven for 4-5 mins or until just cooked. Tip the contents of the pan out onto a tray and let the chicken rest.
Step 8.
Keep some of the fat in the pan and add the diced shallot and about 40 twists of black pepper. Cook for 2-3 mins over a high heat before adding the peppercorns and whiskey. Cook the alcohol off and then add the stock. Bring to a boil and reduce by two-thirds.
Step 9.
Finish the sauce with chopped chives, cream and vinegar.
Step 10.
Serve the chicken with lots of sauce and a heaping pile of chips.
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