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Roast chicken with cauliflower purée and stir-fried fennel sprouts

By The Recipes Team

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Love them or loathe them, sprouts are synonymous with Christmas – the trick is to make sure that you don’t overcook them.

          Roast chicken with cauliflower purée and stir-fried fennel sprouts

Ready in: 40 minutes

Serves: 4

Ingredients:
4 chicken breasts, skin on
75g butter, softened
2 rosemary sprigs, leaves stripped
200g Charlotte potatoes, peeled and roughly chopped
200g cauliflower, roughly chopped
1 garlic clove, chopped
600ml milk
1 tsp fennel seeds
400g sprouts, trimmed and shredded
gravy, to serve

1. Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Rub the chicken breasts with a third of the butter and place them in a roasting tin. Season, scatter over the rosemary and roast for 30 minutes, until golden and cooked through.

2. Meanwhile, put the potatoes in a pan with the cauliflower and garlic. Pour over the milk and season. Cook for 15-20 minutes, until tender, then drain off about three quarters of the milk. Tip the cauliflower mixture into a food processor with a third of the butter and whizz until smooth. Keep warm.

3. Heat the remaining butter in a frying pan, fry the fennel seeds for 1 minute, then add the sprouts and a splash of water. Season and stir-fry for 3 minutes, until just tender. Slice the chicken breasts and serve with the purée, sprouts and gravy.

Category Latest, Recipes, Posted 3:47 pm, 1 November 2011

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