Tender pan roasted chicken with seasonal broad beans and sweetcorn and earthy roasted celeriac.
Preheat the oven to 200'C.
Season the chicken breasts with salt and pepper. Heat a frying pan to hot and then add the olive oil. Add the chicken to the pan skin-side down and cook until golden brown. Turn the chicken over and then add the butter to the pan. When the butter starts to froth, spoon it over the chicken and then transfer to the oven and cook for 10 to 12 minutes.
Peel the celeriac and cut into small dice. Place in a baking tray and drizzle with olive oil. Add the thyme to the tray, season with salt and then cook in the oven until golden brown (20-25 minutes).
Peel the leaves from the sweetcorn and then cut the corn from the cob. Remove the broad beans from their pods. Peel and finely dice the shallot. Pick the mint leaves from the stalks and finely slice.
Melt the butter in a saucepan and sweat the shallots until soft. Add the sweetcorn and the broad beans to the pan. Cook for only 5 minutes. Once cooked, remove from the pan and finish with a little more butter and the fresh mint.
Cut each chicken breast into slices and serve on a bed of celeriac. Spoon the sweetcorn and broad bean salad around the plate to finish.
«Try adding fresh truffles or truffle oil to give this dish an extra special touch!»