Jon Watt's marry me chicken
A chicken dinner so good, you just might get a proposal by the last bite… Jon Watts is easing us into the weekend with his Marry Me Chicken - a creamy dish served with crispy Hasselback potatoes that’s on the table in minutes. Proposal or not, it’s definitely a match made in heaven with these ingredients.
Marry me chicken with hasselback potatoes
Chicken serves 2, potatoes serves 4
Ingredients
For the Marry Me Chicken:1 tsp salt1 tsp black pepper80g plain flour2 chicken breasts20g butter1 onion, diced4 cloves of garlic, chopped200ml chicken stock150ml double cream60g Parmesan, grated2 tbsp sundried tomato paste1 tsp dried thyme1 tsp dried oregano1 bunch of fresh basil, roughly choppedOil, for frying
For the Hasselback Potatoes:1 kg baby potatoes2 tbsp olive oil½ tsp salt½ tsp black pepper1 tsp smoked paprika1 tsp dried thyme
Method
For the Marry Me Chicken:
1. Add the salt and pepper to the flour and mix well. Coat the chicken in the seasoned flour and shake off any excess.
2. Add a little oil and the butter to a large frying pan on a medium to high heat. Once the butter has melted, add the chicken and cook until it’s golden-brown on both sides. This will take about 3 to 4 minutes on each side.
3. Remove the chicken from the pan and set aside. Using the same pan, fry the onion for a few minutes until it starts to soften.
4. Place the garlic in the pan and cook for a further minute.
5. Pour in the chicken stock and double cream, then add the grated Parmesan. Stir well and turn down to a simmer.
6. Add the sundried tomato paste, thyme, and oregano, and stir well.
7. Return the chicken to the pan and simmer until the sauce has thickened and the chicken is thoroughly cooked through.
8. Season to taste, top with the fresh basil, and serve with the hasselback potatoes.
For the Baby Hasselback Potatoes:
1. Preheat the oven to 200℃, gas mark 6.
2. Slice the potatoes two thirds of the way down, about 2 mm apart. Be careful not to slice all the way through.
3. Pop them into a bowl and add the olive oil, salt, pepper, paprika, and thyme. Toss to coat, then tip the potatoes into an ovenproof dish big enough so that each potato is flat on the bottom.
4. Roast the potatoes for about 45 minutes, or until they are golden and crispy.