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Crispy Skin Chicken with Cauliflower Purée & Sage Burnt Butter 4 chicken breast fillets, skin and wing tip on Olive oil, for brushing Sea salt and cracked black pepper 100g unsalted butter  1 tablespoon white wine vinegar Cauliflower purée 500g cauliflower, trimmed and chopped 1 litre chicken stock 125ml thick cream Sea salt and cracked black pepper To make the cauliflower purée, place the cauliflower and stock in a saucepan over high heat and bring to the boil. Cook for 8 to 10 minutes or until the cauliflower is tender. Drain and place in a food processor. Add the cream, salt and pepper and process for 1 to 2 minutes or until smooth. Set aside and keep warm. Heat a large non-stick frying pan over high heat. Brush the chicken with oil and sprinkle with salt and pepper. Cook the chicken, skin-side down, for 2 to 3 minutes or until browned. Turn and cook for a further 5 minutes or until cooked through. Remove from the pan and keep warm. Add the butter to the pan and cook for 2 to 3 minutes or until golden brown. Add the sage and vinegar and cook for a further 1 minute or until the sage is crispy.To serve, spoon the cauliflower purée onto serving plates, top with the chicken and spoon over the sage butter. Serves 4. |
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