- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: medium
For the sauce
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 50 g butter
- 150 ml red wine
- 1 tbsp balsamic vinegar
- 500 ml chicken stock
- 50 g butter, chilled
For the mushrooms
- 50 g butter
- 300 g wild mushrooms, sliced
For the vegetables
- 2 tbsp vegetable oil
- 2 parsnips, cut into 2cm batons
- 2 beetroot, cut into 2.5cm cubes
- 12 vacuum-packed cooked chestnuts
- 1/2 tsp salt and black pepper
For the chicken
- 100 ml olive oil
- 100 g butter
- 4 x 150 g chicken breasts
- 1 tbsp chopped parsley, for the garnish
1. Preheat the oven to 200C/gas 6.
2. For the sauce; fry the onion in olive oil, until golden. Add the wine, balsamic vinegar and stock. Bring to the boil, and cook down until the sauce has reduced by half. Strain the sauce and return to the rinsed out pan.
3. Melt the butter in a separate pan and fry the mushrooms until all the moisture has evaporated. Add the mushrooms to the sauce and set aside.
4. For the root vegetables heat the oil in a sturdy roasting tin until almost at smoking point. Season the vegetables and chestnuts and add to the tin. Roast the veggies for about 20 minutes, until tender.
5. For the chicken; heat the oil in an ovenproof pan and add the butter. Season the chicken breasts and fry for about 4-5 minutes, skin side down. Flip the chicken breasts over and transfer the pan to the oven, alongside the vegetables. Continue cooking for 15 minutes, until the chicken is tender.
6. Reheat the sauce and stir in the chilled butter.
7. Slice each breast in half, on the diagonal, and spoon over some of the sauce. Accompany with the roasted vegetables and finish with a scattering of chopped parsley.
Rate This Recipe