Ingredients
- 50ml/1¾fl oz
olive oil - 50g/2oz
butter - salt and freshly ground
black pepper - 4
chicken breasts with skin
- 50ml/1¾fl oz
- For the glazed carrots
- 500ml/17½fl oz mineral water
- 25g/1oz
sugar - 1 tsp
salt - 500g/1lb 2oz baby
carrots - 50g/2oz
butter - 25g/1oz flatleaf
parsley, chopped - 25g/1oz chopped
chervil
Preparation method
Preheat the oven to 190C/375F/Gas 5.
Heat a frying pan until hot and add the olive oil and butter.
Season the chicken and place in the pan skin side down.
Fry for three minutes until golden then turn over and place in the oven.
Roast for eight minutes until tender then remove and rest for five minutes.
In a saucepan put the water, sugar, salt and butter then the carrots, bring to the boil and turn down to a simmer.
The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it’s the consistency of a thick syrup on a high heat, then add the chopped herbs and serve with the chicken.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
