Chicken On Courgette Rosti
Potato rosti is awesome... but can be a little tricky to cook well. You need to make sure it's crispy on the outside when fried... but also avoid raw potato on the inside.
This simplified version, with added courgette and goats cheese, is baked so cuts out a difficult corner and is served with pan-fried chicken breast and a simple tomato sauce.
- 2 large potatoes, peeled
- 1 courgette, washed
- 2 sprigs tarragon
- 1 knob butter
- 120 g goats cheese
- 2 chicken breasts, skin on
- 1 small onion
- 1 clove garlic
- 1 splash wine
- 6 fresh tomatoes, chopped
Preheat The Oven
Preheat the oven to 200°C.
Grate Pots & Courgettes
Grate the potatoes and courgette into a bowl using a course grater.
Chop the tarragon and stir into the grated mix with plenty of salt and pepper.
Squeeze Out The Liquid
Place all the mixture into a clean tea towel and squeeze out any excess liquid.
Bake The Rosti
Put the grated veg into a lined baking dish so that the mixture is at least 3cm deep and dot the knob of butter onto the top.
Bake in the oven for 30 minutes.
Make The Sauce
Peel and dice the onion and garlic and fry in a pan for 3-4 minutes with a shot of oil until soft.
Splash in the wine and allow to reduce by half before adding the hacked up tomatoes with a pinch of salt and pepper.
Simmer the tomato sauce whilst you cook the rest of the dish.
Cook The Chicken
Season the skin of the chicken breasts and pan fry, skin side down in a hot ovenproof pan with a shot of oil for 2 minutes or until the skin is golden.
Turn the chicken breasts over and place the whole pan into the oven below the rosti to bake for 15 minutes.
Finish With The Cheese
Crumble the goats cheese onto the rosti and return to the oven for another 15 minutes with the chicken.
Serve the chicken breast with half of the rosti and a spoonful or two of the tomato sauce.
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