Chicken Breast With Whiskey and Oregano Marmalade

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F
  • Heat half of the oil in a frying pan and fry the chicken on both sides until brown.
  • Pour the whiskey into a saucepan and add the oregano. Cook until reduced by half. Add the marmalade and stir until fully incorporated.
  • Brush the chicken breasts with the mixture and bake for 20 minutes.
  • While the chicken is in the oven, prepare the carrot mash.
  • Boil the carrots for 5 minutes, drain, toss in olive oil and scatter over a roasting sheet.
  • Add the garlic and roast alongside the chicken for 10 minutes.
  • Cook the potatoes for about 15 minutes, until soft.
  • Drain and add the roasted carrot and garlic; mash until soft. Stir the cream and butter into the mash and season to taste.
  • Take the chicken out of the oven and remove from the roasting tin - leave to rest for 5 minutes. Pour the white wine into the tin and place over a low heat, scraping and lifting any meat sediment from the tin. Cook down for a few seconds to make a jus.
  • To serve, place a dollop of mash in the centre of each plate, slice the chicken breasts and arrange on the top. Drizzle over the jus, and serve immediately.
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