|4||corn-fed chicken breasts|
|700 g||sweet 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 tbsp||clarified butter|
|100 ml||chicken stock|
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.
Meanwhile, heat cream and butter in another pot and season with salt, pepper, and nutmeg. Stir to combine.
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.
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.
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.
Preheat oven to 160°C/320°F. Pat chicken breasts dry. Season generously with salt and pepper.
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.
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!