Chicken in creamy pernod sauce with rosemary roast potatoes
8 portion(s), medium, scrubbed
4 clove(s), thinly sliced
Chicken breast, skinless, raw
Vegetable stock cube(s)
1 cube(s), chicken, make up to 200ml with hot water
Half Fat Crème Frâiche
8 tablespoons, level
1 tablespoons, leaves
1 teaspoons, zest, finely grated
1 pinch, and freshly ground black pepper
1 portion(s), medium, cooked, to serve
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F.
- Slice the potatoes thinly without cutting right through them. Tuck garlic slices into them, then use half the olive oil to brush over the potatoes. Arrange in a roasting pan and roast for 20 minutes. Remove and baste, then tuck rosemary sprigs into them. Roast for another 20 minutes.
- At this point, start to cook the chicken. Heat the remaining oil in a frying pan and add the chicken breasts, cooking them over a medium high heat for 2-3 minutes on each side until lightly browned. Add the Pernod and let it bubble up, then add the stock. Cover and simmer for 10 minutes, then remove the lid and let the liquid reduce a little, turning the chicken breasts over.
- Check that the chicken is thoroughly cooked by testing with a sharp knife – there should be no trace of pink juices. Cook for a little longer if necessary. Stir the crème fraiche into the sauce with the thyme leaves and lemon zest, heat for a few moments, then season. Serve the chicken with the roast potatoes and broccoli.