Corn-fed chicken breast with sweet potato purée

Step 1/8

• 350 g sweet potatoes
• 75 g 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

• 100 ml heavy cream
• 75 g 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

• 150 g peas (frozen)
• 150 g 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

• 2 tbsp olive oil
• ½ tbsp white balsamic vinegar
• ¾ 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

• 2 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

• 1 cloves garlic
• 1 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

• 5 g parsley
• 2½ g thyme
• 50 ml chicken stock
• 15 g 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!

Enjoy your meal!