Herbed Chicken Breasts with Apples and Verjus and Lemon Thyme Potatoes
Ingredients
LEMON THYME POTATOES
6 large oval baking potatoes (Agria, Rua, Red Rascal), well scrubbed
several sprigs lemon thyme
salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
CHICKEN
6 large chicken breasts, skin on
½ cup fresh flat-leafed parsley leaves
several sprigs thyme
3 tablespoons butter, softened
2 tablespoons extra virgin olive oil
4-6 spring onions trimmed
2 red-skinned apples, cored and sliced
2 tablespoons brown sugar
500ml verjus
500ml chicken stock
salt and freshly ground black pepper
Description
Baked in verjus with chunks of apple, these herb-stuffed chicken breasts have the lovely aroma of lemon thyme, which is echoed in the potatoes. Serve them with a pile of crisp steamed green beans, snow peas and roast potatoes flavoured with lemon thyme and pepper.
Method
Preheat the oven to 200°C. Cut deep, neatly spaced slashes into each potato. Place in a baking dish, sprinkle with lemon thyme, salt and pepper and drizzle with oil. Bake for about an hour until soft and golden.
Trim the chicken of any untidy bits. Chop the parsley and half the thyme and beat into the butter. Carefully lift the skin away from the breasts and spread a little herb butter between the skin and flesh.
Heat the oil and brown the chicken well. Add the spring onions, apples, brown sugar and remaining thyme and cook for a few minutes. Add verjus and stock and bring to a simmer. Cook for about 30 minutes over a low heat until cooked through. Season with salt and pepper and reduce the juices a little.
Cut each chicken breast into three or four slices and place in a serving dish. Cover with the apples and juices, and serve with lemon thyme potatoes and crispy greens.
Categories
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