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Recipe
Chicken And Bacon Saute With Layered Potato Pancakes Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 64 | 86% |
| Total Fat 7.33g | 9% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 15mg | 1% |
| Potassium 46mg | 1% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 1.03g | 2% |
Ingredients Convert Measures
- 450 gm Jersey Royal new potatoes, scrubbed
- 1 x 350 gram bun asparagus
- Extra virgin olive oil, for cooking
- 1 lrg Onion, (Spanish)
- 4 x Skinless chicken breast fillets, trimmed
- 10 x Rindless smoked bacon rashers
- 4 x Fresh tarragon sprigs, plus extra for garnish
- Knob unsalted butter
- 150 ml Double cream
- 1 Tbsp. Brandy, (optional)
- Salt and freshly grnd black pepper
Directions
- Preheat the oven to 180C/350F/Gas 4 and heat a large non-stick frying pan.
- 1 Thickly slice the potatoes, place in a pan of boiling salted water, cover and cook for 6-8 min till tender.
- 2 Cut the woody stem off the asparagus spears and trim down to an equal size. Place in a small roasting tin and drizzle over a little of the extra virgin olive oil.
- 3 Add in a good grinding of black pepper and roast for 12-15 min till tender and lightly charred, checking and tossing occasionally.
- 4 Add in a little extra virgin olive oil to the heated frying pan. Finely chop the onion and add in two-thirds to the pan, stirring to coat (reserve the rest for later). Cook for 2-3 min till softened but not coloured, stirring occasionally.
- 5 Cut the chicken into 1cm/ 1/4" slices on the diagonal and cut five of the bacon rashers into strips.
- 6 Add in the chicken and bacon to the pan with the softened onion, increase the heat and saute/fry over a fairly high heat for 8-10 min till the chicken is cooked through and the bacon is crisp, tossing occasionally.
- 7 Heat a small frying pan. Cut the remaining five bacon rashers into small pcs.
- 8 Add in some extra virgin olive oil to the heated frying pan and then add in the remaining onion and bacon pcs. Cook for a few min till crisp, stirring occasionally.
- 9 Remove the leaves from the tarragon and finely chop the leaves, reserving some sprigs for garnish.
- 10 Drain the potatoes and push a layer into the bottom of a 10cm/4" lightly oiled cooking ring (only make one).
- 11 Scatter a little bacon and onion mix, reserving some for the sauce and sprinkle over some of the tarragon. Repeat, finishing with a layer of potatoes and seasoning as you go.
- 12 Add in a little more oil and a knob of butter to the frying pan used to cook the bacon and onion mix in and carefully transfer the layered potato cake on to the pan.
- 13 Cook for a few min on each side till lightly golden brown, carefully turning over with a fish slice.
- 14 Place the cream in a small pan with the brandy, if using and simmer for about five min till reduced and slightly thickened, pouring about 1 tbsp of the juices from the chicken pan, stirring occasionally.
- 15 Stir the remaining crispy bacon and onion mix into the sauce and cook for another minute till well combined.
- 16 Transfer the layered potato cake on to a serving plate, carefully remove the cooking ring and pile the chicken saute/fry on top.
- 17 Arrange the asparagus around the edge of the plate in a criss-cross fashion and drizzle around some of the sauce. Garnish with a tarragon sprig and serve at once.
