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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 Time

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
2 cups
Duck Fat
to taste
Salt and Pepper
3/4 cup
Heavy Cream
1 Tbsp
1 clove
1 sprig
1/2 cup
Pancetta
2/3 cup
Apricot Jam
2 cups
Chicken Stock
to taste

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Nutrition Per Serving

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CALORIES
1948
FAT
150.5 g
PROTEIN
42.9 g
CARBS
103.0 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Season the Chicken Breast (4) skin side with Salt (to taste).
Step 3
Place Unsalted Butter (1 tablespoon) in a large nonstick pan over a high heat. Add the chicken and Duck Fat (250 gram). 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 Potato (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 (150 gram) and Heavy Cream (200 milliliter).
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 tablespoon) in a heavy based pan, then add the Garlic (1 clove), Fresh Thyme (1 sprig), and Pancetta (100 gram). Cook over a medium heat for 5-6 minutes or until crispy. Set aside.
Step 10
Simmer the Green Peas (175 gram) 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 (500 milliliter) and bring to a simmer. Add the Apricot Jam (200 gram) 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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Nutrition Per Serving
Calories
1948
% Daily Value*
Fat
150.5 g
193%
Saturated Fat
59.0 g
295%
Trans Fat
0.0 g
--
Cholesterol
311.7 mg
104%
Carbohydrates
103.0 g
37%
Fiber
9.6 g
34%
Sugars
27.1 g
--
Protein
42.9 g
86%
Sodium
1612.9 mg
70%
Vitamin D
0.4 µg
2%
Calcium
172.4 mg
13%
Iron
4.8 mg
27%
Potassium
1421.0 mg
30%
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