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"Batata ao murro", Brazilian style crushed potatoes with chicken supreme Recipe

Ingredients for people


    For the vegetables
  • New potato(es) : 500 g
  • Unsalted butter : 250 g
  • Garlic clove(s) : 4 whole

  • For the vinaigrette
  • Chive(s) : 2 bunch
  • Fresh coriander : 2 bunch
  • Flat leaf parsley : 1 bunch
  • Coarse salt : 6 g
  • Coarse ground black pepper : 2 g
  • Cherry tomato(es) : 4 g
  • Red onion(s) : 1 whole

    For the meat
  • Lemon(s) : 1 whole
  • Coarse salt : 1 g
  • Coarse ground black pepper : 1 g
  • Unsalted butter : 1 g
  • Supreme(s) of chicken breast : 6 whole
Method
  • 1For the sauce

    Cut the cherry tomatoes in half. Finely chop the chives, coriander and parsley. Cut the lemon in half and juice. Dice the red onion.

    Mix together these ingredients. Add olive oil and season with salt and pepper

  • 2For the vegetables

    Turn on the oven at 200'C, on the grill setting.

    Add the potatoes to a large pan filled with cold water. Bring up to the boil, and cook the potatoes until tender.

    Puree the garlic and mix with room temperature butter.

    Drain the potatoes, add to a roasting pan, slightly crush each potatoes with your palm or a potato masher and dollop with the garlic butter.

    Roast the potatoes in the pre-heated oven until golden brown.


  • 3For the Chicken

    Heat up a frying pan.

    Season the chicken with salt and pepper.

    Add butter to the pan. When the butter is melted, add the chicken skin side down, and sear until golden colour. Flip the chicken, and finish cooking in the oven, about 10 minutes.

  • 4To serve

    Plate up a mound of crunchy potatoes, top with the chicken breast, and drizzle the salsa.

Chef's tip

«For a warm sauce, just sweat the red onion, follow by the cherry tomatoes and garnish with the fresh herbs.»

Crushed potatoes with herb cherry tomatoes sauce and chicken supreme

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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