Pot-Roasted Chicken with Herby Garlic Butter - Ainsley Harriott

Name: Pot-Roasted Chicken with Herby Garlic Butter - Ainsley Harriott
Cuisine: European, Mediterranean, French
Ingredients: 75 g (3 oz) unsalted butter, at room temperature; 2 garlic cloves, crushed; 2 tablespoons chopped mixed herbs (flat-leaf parsley, tarragon and basil); 1 tablespoon olive oil; 4 corn-fed chicken breast fillets (skin on); 1 small leek, cleaned and finely chopped; 1 carrot, peeled and diced; 2 celery sticks, diced; the leaves from 3 sprigs of thyme; 4 tablespoons dry white wine; 2 tablespoons chicken stock; salt and freshly ground black pepper; mashed potatoes, to serve

4 steps

Updated at: Thu, 17 Aug 2023 00:05:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories1665.7 kcal (83%)

Total Fat123.1 g (176%)

Carbs18.2 g (7%)

Sugars5.6 g (6%)

Protein108.9 g (218%)

Sodium1257.4 mg (63%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

75gunsalted butter

at room temperature

2garlic cloves

crushed

2 tablespoonsmixed herbs

chopped, flat-leaf parsley, tarragon and basil

1 tablespoonolive oil

4chicken breast fillets

corn-fed, skin on

1leek

small, cleaned and finely chopped

3 sprigsthyme

4 tablespoonsdry white wine

2 tablespoonschicken stock

salt

freshly ground black pepper

mashed potatoes

to serve

Instructions

Step 1

Pre-heat the oven to 160C/325F/Gas Mark 3. Place the butter in a food processor with the garlic, herbs and seasoning. Blend briefly and transfer to a small bowl with a spatula. Chill until needed.

Step 2

Heat a flameproof casserole dish over a medium-high heat. Add the oil, then add the chicken breasts, skin-side down. Cook for a few minutes on each side until golden brown. Transfer to a plate.

Step 3

Add the leek, carrot, celery and thyme to the casserole and sauté for about 5 minutes until just starting to soften but not colour. Pour in the wine and chicken stock and allow to bubble down a little, then arrange the chicken breasts on top. Cover with a lid and bake for another 20 minutes, or until the chicken is tender.

Step 4

Transfer the chicken breasts to a warm plate. Whisk two-thirds of the herby garlic butter into the vegetable mixture and spoon onto warmed plates. Arrange the chicken breasts on top and place a scoop of the remaining butter on each one. Add the mash and serve at once.