Pan-roasted chicken supreme with baby carrots, beetroot, green beans and sage, served with Fussels Truffle Oil pesto.
- 2 chicken breasts (French trimmed)
- Fussels Extra Virgin Rapeseed Oil
- 6-8 baby carrots
- Bunch of baby beetroot
- 4 garlic cloves, skin on, roughly chopped
- 3-4 thyme sprigs
- Balsamic vinegar
- Unsalted butter
For the Pesto
- 25g pine nuts
- 25g parmesan
- 1 garlic clove, peeled
- Fussels Truffle Infused Rapeseed Oil
- Lemon juice
Preheat the oven to 190℃/gas mark 5.
Top, tail and peel the carrots. Top and tail the beetroot but leave the skin on and cut into 1½cm cubes.
Place the beetroot cubes in a deep roasting tray with the thyme sprigs and the smashed garlic cloves, coat with Rapeseed Oil and season.
Cover tightly with tin foil and roast for 30 minutes.
For the pesto, combine the pine nuts, Parmesan and garlic in a food processor and blitz for a second or two.
Add the Truffle Oil a dribble at a time with the motor running until combined and pesto-like.
Finish with lemon juice and season to taste.
In a pot of vigorously boiling water, blanch the carrots for four minutes.
Remove them with a slotted spoon, plunge into iced water and return the blanching water to the boil.
Add the beans, blanch for three minutes.
Place the frying pan on a high heat, coat the chicken in oil, season and fry skin-side down for one minute or until golden brown.
Turn and place in the oven for 25 minutes. (If you have a cast-iron pan, put it straight in the oven. Otherwise, transfer the chicken to a warm baking tray.)
After 30 minutes, the beetroot will be soft enough to cut or bite through, but still holding its shape.
To it, add the carrots, a knob of butter and a splash of balsamic. Return to the oven for five to 10 minutes, until the vegetables are golden at the edges.
Add the finely chopped sage and check for seasoning.
Remove the chicken from the oven and check for 'doneness'.
Transfer to a plate and spoon over half the pesto. In the pan juices, fry the green beans.
Add the remaining pesto to the green beans and mix well.
To serve, first make a pile of the root veg.
Tip the green beans over this (making sure all the truffley pan juices are distributed onto the veg).
Cut the chicken into three pieces and arrange on top. Serve with sautéed new potatoes or a creamy gratin.
Recipe by Daniel J. Williams, Bocabar, Glastonbury.