Hazelnut Double the Chicken

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs small sweet potato
• 1head broccoli
• 1clove garlic
• 600g free-range chicken breast fillet
• 5g country seasoning
• 150g peas
• 20g roasted hazelnuts
• 15ml olive oil
• 30g butter
• 1ml red or white wine vinegar
• 15ml milk

Method

1. Step 1 — Prep ingredients
   Peel the potato and sweet potato, then cut into 3cm chunks. Coarsely chop the broccoli stem, then cut the head into small florets. Crush or finely chop the garlic. Bring a medium saucepan of water to the boil for the greens.
2. Step 2 — Cook potatoes
   Put the potato and sweet potato in a separate medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, return to the pan and cover to keep warm.
3. Step 3 — Fry chicken
   DOUBLE THE CHICKEN OPTION Meanwhile, put chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine country seasoning and 1 tbs olive oil in a bowl. Add chicken and turn to coat. Heat a large frypan over medium-high heat. Cook chicken, turning regularly, for 4-8 mins until browned and cooked through. Remove from pan and rest for 3 mins. Reserve pan.
4. Step 4 — Cook greens
   While the chicken is cooking, cook the broccoli in the pan of boiling water for 2 mins. Add the peas, return to the boil and cook for a further 2 mins or until tender. Drain and return to the pan.
5. Step 5 — Make hazelnut butter
   Coarsely chop the hazelnuts. Put the hazelnuts, garlic and 30g butter in the reserved pan over medium-high heat. Cook, swirling the pan occasionally, for 2 mins or until the butter foams and turns golden (swirling the pan helps the butter brown evenly). Stir in ¼ tsp red wine vinegar. Taste, then season with salt and pepper. Remove from the heat.
6. Step 6 — Get ready to serve
   Coarsely mash the potatoes. Add 1 tbs milk, season with salt and pepper and stir until combined. Stir 1 tbs hazelnut butter into the greens. Divide the mash, chicken and greens among plates. Drizzle the chicken with any resting juices and the remaining hazelnut butter to serve.

Allergens

Milk, Sulphites, Hazelnut