adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken with confit potatoes and glazed carrots
Chicken with confit potatoes and glazed carrots
0 Likes
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Impress guests with succulent roast chicken and creamy confit potatoes for a perfect weekend meal that appeals to all ages.
Ingredients:
  • 300g kipfler potatoes, peeled, halved lengthways
  • Extra virgin olive oil, to confit
  • 4 large carrots, halved, quartered lengthways
  • 36.40 gm extra virgin olive oil, extra
  • 16.00 gm brown sugar
  • 4 small (200g each) chicken breast fillets (skin on)
  • 187.50 gm dry white wine
Instructions:
  • In a medium saucepan, gently submerge the potato in just enough oil to cover it. Cook over low heat for about 45 minutes, ensuring the oil does not bubble, until the potato is tender. Remove from heat and cover to maintain warmth.
  • In a medium frying pan over medium-high heat, combine carrots, half of the extra oil, brown sugar, and 1/2 cup water. Let it come to a simmer, then lower the heat to medium. Cook for about 15 minutes, turning occasionally, until the carrots are tender, caramelized, and the liquid has evaporated.
  • Tenderize chicken with a meat mallet until 1.5cm-thick. Season both sides generously with salt and pepper. Score chicken skin with a small knife about 10 times.
  • Heat extra oil in a large frying pan over medium heat. Add chicken skin-side down and place a heavy saucepan on top to press down. Cook for 10 minutes until the skin is deep golden brown and crispy. Remove saucepan, flip chicken, and cook for another 4 minutes until cooked through. Transfer chicken to a plate and loosely cover with foil to keep warm.
  • Place the frying pan back on the heat and pour in the wine. Allow it to come to a gentle simmer. Stir the mixture to scrape off any flavorful bits stuck to the bottom of the pan, cooking for 2 minutes or until the liquid reduces by half. Season with salt and pepper to taste, then spoon the delicious sauce onto each serving plate as desired.
  • Plate the potatoes using a slotted spoon. Top with carrot and chicken before serving immediately.

Similar Recipes