Serves 4 | Cooking time 45 minutes | Prep time 20 minutes
- 4 corn fed chicken Supremes (ask your butcher for French trimmed)
- 200g new potatoes cooked in boiling salted water
- 100g fresh or frozen peas
- 3 spring onions finely chopped
- 1/2 bunch fresh coriander
- 1 can of piquillo peppers (390g)
- 100ml olive oil
- 50ml white wine vinegar
- 25g caster sugar
- 4 sprigs watercress
- Knob of butter Salt and pepper to taste
1. Pre heat oven to 180°c
2. Heat up a non-stick frying pan on the stove with a tbsp. of olive oil until slightly smoking. Season chicken with salt and pepper. Place chicken breast in skin side down and allow cooking on one side for 4-5 minutes, and then carefully turning over. Add the butter and place into the oven for 12-15 minutes until cooked through. Tip. To check if chicken is cooked, insert a small knife or metal skewer. Remove and press gently with the back of a spoon. The meat juices should run clear, which is an indication the chicken is cooked thoroughly.
3. In a small saucepan add the remainder of the butter and new potatoes and crush using the back of a heavy spoon, do not overwork. The potatoes should still appear to e fluffy. Fold in the peas and spring onions to heat through and set aside
4. Open and drain tin of peppers. Divide into two. Cut one half into thin strips and set aside. Blend the other half with the sugar, vinegar, salt and pepper, coriander and olive oil to make a smooth puree using a hand blender or food processor.
5. To plate up shape potatoes into a ring or neatly pile on the plate, top with sliced peppers and watercress. Slice chicken breast in half and dress with red pepper dressing.