Roast chicken breast with Comber Earlies, fennel and cider Boulangere
Roast chicken breast with Comber Earlies, fennel and cider Boulangere
Roast chicken breast with Comber Earlies, fennel and cider Boulangere
4 skin on chicken breasts
1 teaspoon English mustard powder
1 teaspoon salt
2 tablespoons oil
Mix the mustard, salt and a tablespoon of the oil to a paste and rub all over the chicken.
Heat the remaining oil in a large frying pan over medium heat and add the chicken skin side down. Cook for about 5 minutes or until skin is crisp.
Comber Early fennel and cider Boulangere Potatoes
1.5kg scrubbed Comber Earlies
1 onion, finely sliced
1 bulb fennel
75g butter
150ml chicken stock
150ml dry local cider
1 teaspoon fresh chopped thyme leaves
Quarter the fennel and remove core. Finely slice.
Fry the onion and fennel in 50g of the butter until golden.
Slice the potatoes thinly and place a third on the bottom of a buttered baking dish. Top with a third of the onion mixture, and repeat with remaining potatoes and onions. Add the stock and cider. Melt the remaining butter and brush over the top. Bake in a 180oc for 45 minutes then place chicken on top, skin side up. Cook for another 15 minutes or until chicken is cooked through.
Serve with a green salad
