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Recipe: Pan-roasted chicken breasts with tomato compote & parsnip purée

Pan roasted chicken breasts with tomato compote and parsnip puree Expand

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Pan roasted chicken breasts with tomato compote and parsnip puree

Pan roasted chicken breasts with tomato compote and parsnip puree

Pan roasted chicken breasts with tomato compote and parsnip puree

Indulge in some delicious autumn comfort food with these fabulous recipes from Moy Park Chicken

What you'll need

1kg Moy Park chicken breast fillets, skin on

2tbsp olive oil

Black pepper

3 rosemary sprigs, leaves picked

1.5kg parsnips, peeled and cubed

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75g butter

120g black Kalamata olives

2 small, tinned anchovy fillets

2 garlic cloves, crushed

2 tbsp brown sugar

Large pinch of cayenne pepper

6 tomatoes

400g sugar snap peas

SERVES 6

Marinate the chicken breasts (skin on) in olive oil, black pepper and rosemary for at least one hour (covered in the fridge).

Cook the parsnips in salted water for about 20 minutes, then blitz in a food processor with the butter and plenty of seasoning.

Preheat the oven to 200°C/gas 6/400°F. Squash each olive on a board with the flat blade of a knife and remove the stones. Mix in a saucepan with the anchovy fillets, garlic, sugar and cayenne pepper. Add the tomatoes that have been halved, seeded and sliced and cook over a medium heat for 15 minutes.

Heat a large ovenproof pan until very hot, season the chicken breasts and sear (skin side) until golden. Turn and place in the oven for 15 minutes to cook through.

Boil the sugar snap peas and drain. Serve a pile of parsnip mash on the middle of each pre-warmed plate, top with the cooked sugar snap peas, chicken fillets and then a spoonful of compote.

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