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RECIPE
16 INGREDIENTS12 STEPS1HR 20MIN

Roasted Chicken with Pommes Mousseline and Pancetta Peas

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Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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This is a take on the classic apricot chicken. This recipe builds on those classic flavors and takes them to the next level!

1HR 20MIN

Total Cooking Time

16

Ingredients
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 cups
Duck Fat
to taste
Salt and Pepper
3/4 cup
Heavy Cream
1 clove
1/2 cup
Pancetta
2/3 cup
Apricot Jam
2 cups
Chicken Stock
to taste
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Directions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Season the Chicken Breasts (4) skin side with Salt (to taste) .
Step 3
Place Unsalted Butter (1 Tbsp) in a large nonstick pan over a high heat. Add the chicken and Duck Fat (2 cups) . Sear the chicken skin and season the flesh side with Salt and Pepper (to taste) . Cook each side for 1 1/2-2 minutes.
Step 4
Place the pan in the oven and roast for 25-30 minutes.
Step 5
Remove and leave aside to rest for 10 minutes.
Step 6
To make the pommes mousseline, cook the White Potatoes (5) in a saucepan of salted boiling water for 20 minutes, or until soft and tender.
Step 7
Drain and skin the potatoes when they are cool enough to handle. Put them through a vegetable mouli or ricer and gradually beat in the Unsalted Butter (2/3 cup) and Heavy Cream (3/4 cup) .
Step 8
Place through a sieve and scrape off the underside until you have a smooth, shiny mash. Season to taste and keep warm.
Step 9
For the pancetta, heat Olive Oil (1 Tbsp) in a heavy based pan, then add the Garlic (1 clove) , Fresh Thyme (1 sprig) , and Pancetta (1/2 cup) . Cook over a medium heat for 5-6 minutes or until crispy. Set aside.
Step 10
Simmer the Green Peas (1 cup) in salted water for 10 minutes or until tender. Drain and set aside.
Step 11
For the apricot sauce, into a saucepan add the Chicken Stock (2 cups) and bring to a simmer. Add the Apricot Jam (2/3 cup) and stir well until combined. Reduce by half or until thick and syrupy, then pass through a sieve to get the lumps out.
Step 12
To serve, carve the chicken breasts and lay them on the potato mash. Scatter around the pancetta and peas, spoon around the apricot sauce, and garnish with Fresh Parsley (1/2 cup) . Serve immediately. Enjoy!

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