Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt

Another recipe from Donna Hay magazine. Nice flavours and a simple recipe.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  chicken breasts, skin on
•  olive oil, for brushing
•  sea  salt and black pepper
• 100  g unsalted butter
• 1⁄2 cup sage leaf
• 1  tablespoon white wine vinegar
• 500  g cauliflower, trimmed and chopped
• 1  liter  chicken stock
• 1⁄2 cup  double cream (thick)

Directions

1. Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender.
2. Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender). Set aside and keep warm.
3. Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm.
4. Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy.
5. Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.