Corn-fed chicken breast with sweet potato purée

Based on 5 ratings

rakaete

“France meets South America—a perfect fusion of two delicious cuisines. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
60
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
corn-fed chicken breasts
700 g sweet potatoes
150 g potatoes
200 ml heavy cream
180 g unsalted butter
300 g peas (frozen)
300 g snow peas
4 tbsp olive oil
1 tbsp white balsamic vinegar
1½ tsp maple syrup
2 cloves garlic
2 tbsp clarified butter
5 g thyme
10 g parsley
100 ml chicken stock
salt
pepper
nutmeg
ice cubes
Metric
Imperial

Utensils

  • peeler
  • knife
  • cutting board
  • pot (large, with lid)
  • pot
  • cooking spoon
  • potato ricer
  • bowl
  • pot (large)
  • whisk
  • oven
  • paper towels
  • frying pan
  • spatula
  • aluminum foil

Nutrition per serving

Cal
1338
Protein
66g
Fat
88g
Carb
70g

Step 1/8

  • 700 sweet potatoes
  • 150 potatoes
  • salt
  • peeler
  • knife
  • cutting board
  • pot (large, with lid)

Peel and dice potatoes and sweet potatoes. Add to a large pot of boiling, salted water and cook for approx. 15 – 20 min., or until completely tender.

Step 2/8

  • 200 ml heavy cream
  • 150 unsalted butter
  • salt
  • pepper
  • nutmeg
  • pot
  • cooking spoon

Meanwhile, heat cream and butter in another pot and season with salt, pepper, and nutmeg. Stir to combine.

Step 3/8

  • potato ricer

Press cooked potatoes through a potato ricer and transfer back to the pot. Gradually add cream-butter mixture and combine. Cover with lid to keep warm.

Step 4/8

  • 300 peas (frozen)
  • 300 snow peas
  • salt
  • ice cubes
  • pot
  • bowl

In another pot, heat some salted water. Add frozen peas and cook for approx. 3 min., then transfer to an ice bath. Bring salted water to a boil once more and cook snow peas for 2 min., then transfer to the ice bath.

Step 5/8

  • 4 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  •  tsp maple syrup
  • salt
  • pepper
  • pot (large)
  • whisk
  • cooking spoon

In a large bowl, whisk together olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add peas and snow peas, combine with the vinaigrette, and set aside.

Step 6/8

  • 4 corn-fed chicken breasts
  • salt
  • pepper
  • oven
  • paper towels

Preheat oven to 160°C/320°F. Pat chicken breasts dry. Season generously with salt and pepper.

Step 7/8

  • 2 cloves garlic
  • 2 tbsp clarified butter
  • cutting board
  • knife
  • frying pan
  • spatula

Peel and slice garlic. Heat clarified butter in a frying pan together with thyme and garlic. Add chicken breast to the pan, skin-side down, and sear for approx. 5 min., or until skin is crispy and golden brown. Flip and sear for approx. 2 – 3 min. more. Transfer frying pan to the oven and roast chicken for approx. 10 – 15 min., or until cooked through.

Step 8/8

  • 10 parsley
  • 5 thyme
  • 100 ml chicken stock
  • 30 unsalted butter
  • aluminum foil

Chop parsley. Transfer chicken breast, thyme, and garlic to aluminum foil and allow to rest. Deglaze roast juice with chicken stock. Stir in chopped parsley and butter. Serve chicken breast with sweet potato purée and pea salad, and drizzle with sauce. Enjoy!