step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Start by preparing the chicken breast. Heat an ovenproof pan over a medium-high heat, drizzle the chicken breasts (1 pack) with oil, season generously with salt and pepper, then add to the pan, skin-side down.
step 2
Cook until the skin is crisp and golden, then turn over and add the garlic and herb butter (2 tbsp). Spoon the butter over the chicken, then transfer the pan to the oven for 14-16 minutes until cooked through.
step 3
Meanwhile, prepare the chicken thigh ballotine. Melt the butter (45 g) in a saucepan, add the sage (15 g), then cook for 1-2 minutes. Stir in the breadcrumbs (50 g), then set aside.
step 4
Add the hasselback potatoes (1 pack) to the oven, and cook for 30 minutes, according to packaging instructions.
step 5
Carefully debone the chicken thighs (1 pack) by placing them skin-side down and using a small, sharp knife to cut along the length of the thigh bone, easing it out without piercing the skin. Once the bone is removed, season the exposed meat with salt and pepper, then spoon a neat line of stuffing down the centre of each thigh.
step 6
Roll the meat tightly around the stuffing to form a compact parcel, then season lightly and place seam-side down in a hot, lightly oiled frying pan. Cook over medium heat for 8 minutes on each side, turning carefully, until the chicken is golden brown and cooked through.
step 7
Meanwhile, make the sweetcorn purée. Melt the butter (1 tbsp) in a pan, add the tinned sweetcorn (195 g) and cream (50 ml), and season with salt and pepper. Simmer gently until heated through, then blend until smooth, adding extra water if the purée is too thick.
step 8
Heat a large frying pan over a medium-high heat. Add the corn cob (1) to the dry pan until blackened, then carefully slice off the kernels. Toss the kernels with olive oil, chopped parsley (10 g), a pinch of salt and pepper, and set aside.
step 9
For the red wine sauce, pop the frozen red wine rounds (3 pieces) and Madeira wine (50 ml) into a saucepan and bring to a boil. Reduce the heat, add the chicken stock (200 ml) and reduce until thickened. Stir in the double cream (40 ml) until smooth and velvety.
step 10
To serve, slice the ballotine and pan-roasted chicken breast, arrange on plates alongside the crispy hasselback potatoes, spoon over the sweetcorn purée and scatter with the charred corn kernels. Finish with a drizzle of red wine sauce.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
