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Roasted Chicken with Pommes Mousseline and Pancetta Peas
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Recipe

16 INGREDIENTS • 12 STEPS • 1HR 20MINS

Roasted Chicken with Pommes Mousseline and Pancetta Peas

This is a take on the classic apricot chicken. This recipe builds on those classic flavors and takes them to the next level!
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
This is a take on the classic apricot chicken. This recipe builds on those classic flavors and takes them to the next level!
1HR 20MINS
Total Time
$4.42
Cost Per Serving
Ingredients
Servings
4
US / Metric
Duck Fat
2 cups
Duck Fat
Salt
to taste
Heavy Cream
3/4 cup
Heavy Cream
Olive Oil
1 Tbsp
Garlic
1 clove
Pancetta
1/2 cup
Pancetta
Apricot Jam
2/3 cup
Apricot Jam
Chicken Stock
2 cups
Chicken Stock
Nutrition Per Serving
VIEW ALL
Calories
1589
Fat
120.6 g
Protein
46.7 g
Carbs
76.5 g
Add to plan
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Roasted Chicken with Pommes Mousseline and Pancetta Peas
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
Cooking InstructionsHide images
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 high heat. Add the chicken and Duck Fat (2 cups). Sear the chicken skin and season the flesh side with Salt (to taste) and Ground Black 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 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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Tags
Lunch
Shellfish-Free
Dinner
French
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