This November, enjoy this sensationally succulent chicken dish, wrapped in one of our favourite ingredients – Parma ham! Served with dauphinoise potato, roasted winter vegetables and a Madeira jus, this dish is guaranteed to put a smile on your face in the cold months ahead!
Watch the video and follow the full recipe below – Bon Appetit!
Serves 4 people
- ½ cauliflower
- 2 large beetroots
- 1 butternut squash
- 4 chicken breasts, skinned & boned
- 8 slices of Parma ham
- 4 portions of dauphinoise potatoes (see separate recipe at bottom of page)
- 250ml Madeira jus
- pea shoots
- 1 tsp paprika
- olive oil
- 1 head of garlic
- fresh rosemary & thyme
- 100g butter
Make your dauphinoise potatoes by following our recipe at the bottom of this page. Chill and then cut into portion sizes
Wrap the chicken breast up in 2 slices of Parma ham and set aside.
Cut the butternut squash in half-length ways, put some garlic, paprika and fresh herbs in the middle, wrap in foil and bake for 45 minutes or until soft in the middle. Once cooked, spoon out the flesh, discard the garlic and herbs and blend until smooth. (You could add some double cream to the puree if you wanted to make it richer) Once blended (and passed through a sieve if necessary), set aside.
Prepare the cauliflower and beetroot and cut into the portion sizes, allowing 3 pieces of each per plate.
Roll in olive oil and seasoning and roast on 175 degrees C for approximately 30 minutes.
To cook the chicken, heat a little oil in a non-stick pan and seal off one side until golden brown. Then add the butter garlic, rosemary and thyme to the pan and infuse all the flavours over the chicken until the other side is golden in colour. Then place in the oven and cook to 72 degrees C in the center of the breast. Rest for 5 minutes before cutting.
To plate up- Heat the dauphinoise potatoes, the butternut squash puree, the cauliflower and beetroot. Start by spreading the puree on the plate, then add the potato and (sliced) chicken to the plate. Then place on the vegetables and drizzle over some Madeira jus (or chicken gravy). Finally decorate with the pea shoots.
Making the dauphinoise potatoes
- 750ml double cream
- 4 garlic cloves (crushed)
- 4/5 large King Edward or Maris Piper potato
- 100g Gruyère cheese (optional)
- 1 bay leaf
- Fresh thyme
- Salt & pepper
Heat the oven to 180 degrees. Bring the cream to the boil gently with the crushed garlic, bay and fresh thyme in a thick bottomed pan. Simmer gently for 10/ 15 minutes or until the cream has reduced and thickened slightly. Peel, wash and thinly slice the potatoes (3-4mm). Do not wash again.
Find a dish that will fit your sliced potatoes in so it fills the dish to the top. If the dish is too big your potatoes will be too thin if you want to cut a nice square of potato out. There are 2 ways of making this dish. Option 1: to cook, chill and cut a nice square of potato to reheat at a later a date. Option 2 to cook and serve family style straight from the dish.
Option 1: line your dish with grease proof paper. Layer your potatoes neatly by slightly overlapping each slice of potato, this layer will be the presentation side of the dish. Place the rest of the potatoes in the dish. Season the cream with salt and pepper and then strain over the potatoes so they are fully submerged in the lovely garlic and herb cream. If you do not have enough reduced cream to cover all the potatoes then top up the dish with more double cream. Cover the dish with another layer of greaseproof paper and then place foil over the top. Cook until you can push a toothpick through the centre of the potato dish without any resistance. The cream should be almost all absorbed once cooked. Cool the potatoes naturally and then place in the fridge overnight.
Once completely cooled pull the potatoes out of the dish by pulling the ends of the first layer of greaseproof paper. Place on a chopping board and cut your desired shape which you can reheat at a later date to accompany any meat or fish. Save any trimmings to reheat for the kids!
Option 2: Place all the potatoes in the dish and make as nice pattern on the top layer as this is the presentation side. Season the cream with salt and pepper and then strain over the potatoes so they are fully submerged in the lovely garlic and herb cream. If you do not have enough reduced cream to cover all the potatoes then top up the dish with more double cream. Cover the dish with a layer of greaseproof paper and then place foil over the top. Cook until you can push a toothpick through the centre of the potato dish without any resistance. The cream should be almost all absorbed once cooked. Sprinkle grated Gruyere cheese over the top and put back in the oven to melt. Once melted place the dish in the middle of the table for your guests to enjoy. Make sure they know the dish is very hot though!