Pan-Fried Chicken with Garlicky Butterbean Mash, Roast Squash and Rosemary Breadcrumbs
As we head towards Christmas and the cold nights draw in, I really crave comfort food like roast dinners with mash and loads of lovely garlic. This dish is a result of that craving coupled with a need to watch the waistline before the indulgence of Christmas really kicks in...
Butterbean mash may not sound that exciting but, trust me, this stuff is creamy, garlicky heaven. Made with sweet caramelised onions, rich mascarpone and a hint of lemon, the flavour is out of this world. The roast squash cooks alongside whole cloves of garlic as well as plent of salt and pepper, bringing out both the sweet and savoury notes of the vegetable and getting those delicious charred edges that everyone loves.
Alongside I tend to just serve simple pan-fried chicken with a golden, slightly crisp exterior giving way to juicy meat on the inside. Finally, chunky breadcrumbs are scattered over the top with fried rosemary to boot. This feels like such a treat to eat but without any guilt - you have to give it go!
1 large butternut squash or 2 small
Heat the oven to 200°C/180°C fan/gas 6. Cut the squash into wedges and deseed. Toss with olive oil in a large baking tray, add garlic, then roast for 40 minutes, turning once.
Meanwhile, heat a glug of olive oil in a large frying pan. Fry the breadcrumbs and rosemary until golden, then tip into a bowl. Heat another glug of oil in the pan. Add the onions, season and fry until soft. Add the butter beans, drained. Add half a tin of water and bubble until it evaporates.
Heat a small amount of oil in a frying pan over a medium-high heat. Season the chicken liberally on both sides then cook in the pan for around 8 minutes on each sides until golden and cooked through.
Once the garlic has had 30 minutes in the oven, remove it and squeeze the flesh into the beans. Whizz in a food processor with the mascarpone and the lemon juice until smooth. Taste and season, then serve with the chicken and squash wedges, scattered with the breadcrumbs.
Butterbean mash may not sound that exciting but, trust me, this stuff is creamy, garlicky heaven. Made with sweet caramelised onions, rich mascarpone and a hint of lemon, the flavour is out of this world. The roast squash cooks alongside whole cloves of garlic as well as plent of salt and pepper, bringing out both the sweet and savoury notes of the vegetable and getting those delicious charred edges that everyone loves.
Alongside I tend to just serve simple pan-fried chicken with a golden, slightly crisp exterior giving way to juicy meat on the inside. Finally, chunky breadcrumbs are scattered over the top with fried rosemary to boot. This feels like such a treat to eat but without any guilt - you have to give it go!
Pan-Fried Chicken with Garlicky Butterbean Mash, Roast Squash and Rosemary Breadcrumbs
Serves 4
1 large butternut squash or 2 small
Olive oil
1 garlic bulb, broken into cloves
80g dried breadcrumbs
2 rosemary sprigs, finely chopped
3 onions, sliced
3 x 400g tins butter beans
4 chicken breasts
3 tbsp mascarpone
Juice of 1 lemon
Heat the oven to 200°C/180°C fan/gas 6. Cut the squash into wedges and deseed. Toss with olive oil in a large baking tray, add garlic, then roast for 40 minutes, turning once.
Meanwhile, heat a glug of olive oil in a large frying pan. Fry the breadcrumbs and rosemary until golden, then tip into a bowl. Heat another glug of oil in the pan. Add the onions, season and fry until soft. Add the butter beans, drained. Add half a tin of water and bubble until it evaporates.
Heat a small amount of oil in a frying pan over a medium-high heat. Season the chicken liberally on both sides then cook in the pan for around 8 minutes on each sides until golden and cooked through.
Once the garlic has had 30 minutes in the oven, remove it and squeeze the flesh into the beans. Whizz in a food processor with the mascarpone and the lemon juice until smooth. Taste and season, then serve with the chicken and squash wedges, scattered with the breadcrumbs.
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