Pan-Seared Perch Chicken Breast

Ingredients

• 1 Garlic clove
• 1 sprig rosemary
• 1 sprig thyme
• 400 g small perch chicken breast (with skin; 4 small breasts)
• Salt
• Pepper
• 2 tsp Rapeseed Oil
• 200 g large carrots (1 carrot)
• 200 g beetroot (1 bulb)
• 1 bunch spring onions
• 650 ml poultry stock
• 50 ml Madeira (or orange juice)
• 2 tsp truffle oil

Instructions

1. 1.

   Press the garlic clove lightly with a knife. Wash and dry the rosemary and thyme.

2. 2.

   Rinse the perch chicken breasts and pat them dry. Season with salt and pepper.

3. 3.

   Heat the oil in a large pan and sear the chicken breasts on both sides over medium heat for 2-3 minutes each side. Add the garlic, rosemary, and thyme and cook together.

4. 4.

   Peel, wash, and dice the carrot.

5. 5.

   Clean the beetroot under running water, peel it, and cut into sticks; wear disposable gloves as the juice stains strongly.

6. 6.

   Trim, wash, and chop the spring onions into pieces.

7. 7.

   Boil 200 ml of salted water in a pot. Blanch the spring onions first, then the carrots, and finally the beetroot until just tender.

8. 8.

   Remove each vegetable with a slotted spoon, rinse briefly under very cold water, and drain well.

9. 9.

   Layer the vegetables in a covered baking dish (about 2.5 L capacity) and place the seared chicken breasts on top.

10. 10.

    Pour in the poultry stock and Madeira or orange juice. Drizzle truffle oil over everything, cover, and bake in a preheated oven at 200°C (180°C fan, gas level 3) for about 20 minutes.

11. 11.

    Remove the garlic, rosemary, and thyme. Take out the chicken breasts and vegetables from the dish. Keep the vegetables warm, then brown the chicken under the oven grill or with top heat for about 4-5 minutes.

12. 12.

    Pour the cooking liquid through a fine sieve into a pot and reduce by about one-third over high heat, stirring frequently with a whisk. Season the sauce with salt and pepper. Plate the chicken breasts and vegetables with the sauce and serve immediately.