Fondant Potatoes and Ricotta Stuffed Chicken

Some time ago I 'needed' to make fondant potatoes but had no idea what they even looked like never mind how to set about making them. That was until I came across The Cotswold Food Year Blog.
Last night I couldn't think what to make for dinner so looking at what was in my fridge. I've always got potatoes and onions.
I had two chicken breast fillets, Ricotta and some Pancetta, red bell peppers and cherry tomatoes.

Print Ricotta Chicken Recipe

To serve 2
Make the chicken:
Crisp up a few slices of Pancetta (or you could use streaky bacon) in a pan and put to one side.
You need two breast fillets with the skin on and about 100g of Ricotta.
Then using your fingers, push the ricotta under the skin of the chicken - bit messy but get as mush as you can under there!
Season with a little salt and some black pepper.
Grate some Parmesan on top of each and put them onto a shallow baking tray.

Preheat your oven to 200C/400F or Gas6
Bake the chicken for about 30 then pop the already crispy Pancetta on top of each breast and cook for another 5 minutes or until the chicken is cooked through.

Print Vegetable Recipe

For the Peppers, Onions and Tomatoes:
1 bell pepper - diced
1 onion - diced
1 fat clove of garlic - chopped
a few cherry tomatoes
a little oil and butter
salt and pepper to season

Fry the pepper, onion and garlic in a little oil and butter over a low heat and cook for a good while till they're nice and soft but not coloured. After the first 10 minutes add the tomatoes to the pan too. Season with salt and pepper.
You can keep it on a really low heat or even turn it off while you make the rest of your dinner. Then just heat through and serve.



Print Fondant Potato Recipe

For the Fondant Potatoes you will need:

6 medium sized potatoes - peeled
a glug of olive oil
40g butter
250ml chicken stock
a couple of sprigs of fresh thyme
salt and freshly ground black pepper

How to do it:
Pre-heat your oven to 200C/400F or Gas 6
Peel and cut the potatoes into even-sized shapes, about 6cm in length, 5cm in width.
Using a sauté pan that can go into the oven, melt the olive oil over a medium heat, add the potatoes and cook. After five minutes add the butter.
Move the potatoes around a bit and turn them regularly until they are golden brown all over. 
Now add the stock bringing it half way up the potatoes, add the sprigs of thyme.
Put the pan into the oven and cook for about 15 to 20 minutes. 
The stock would have reduced and potatoes should be tender.
Season and serve immediately.

You might like to see my step by step guide to making Fondant Potatoes.