Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt – a delicious recipe with chicken breasts, olive oil, salt, butter, sage leaf, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender.
2
Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender). Set aside and keep warm.
3
Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm.
4
Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy.
5
Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.
891
kcal
Calories
45
g
Fat
7
g
Carbs
112
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 chicken breasts, skin on, olive oil, for brushing, sea salt and black pepper, 100 g unsalted butter, and more.
Yes, Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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