Creamy Chicken and Crushed Oven Potatoes
- 600g chicken breast fillets
- 450g yellow onion (peeled and chopped)
- 200g garlic cloves (minced)
- 150g rose pepper (dried)
- 100g grated Parmesan cheese
- 50g cherry tomatoes (halved)
- 20g green peppercorns (crushed)
- 15g chili sauce
- For the Crushed Oven Potatoes:
- 1.4kg potatoes (peeled and chopped into 2cm cubes)
- 120g butter (softened)
- For the Sauce:
- 150ml heavy cream
- 30ml chicken broth
- 10g salt
- 5g black pepper
- For Whipped Heavy Cream:
- 250ml heavy cream
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together chicken broth, butter, green peppercorns, and salt. Add chicken breast fillets and marinate for at least 30 minutes.
3. While the chicken is marinating, prepare crushed potatoes. Peel potatoes and cut them into 1-inch (2.5 cm) cubes. Place potatoes on prepared baking sheet, drizzle with olive oil, sprinkle with garlic and Parmesan cheese. Toss to combine.
4. Remove chicken from marinade, letting any excess liquid drip off. Place chicken on separate baking sheet lined with parchment paper. Roast chicken and potatoes in preheated oven for 35-40 minutes or until chicken is cooked through and potatoes are crispy.
5. Meanwhile, prepare creamy sauce. In a blender or food processor combine heavy cream, rose pepper, and salt. Blend until smooth. Add chili sauce and blend until well combined.
6. Once chicken and potatoes are done, remove them from the oven. Serve chicken with crushed potatoes and top with creamy sauce.
- baking sheet
- parchment paper
- large bowl
- blender or food processor
- whisk
- measuring cups
- measuring spoons
- cutting board
- knife
- garlic press
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