Porcini-Dusted Chicken Breast with Savoy Cabbage and Bacon Braised Potatoes

Ingredients

• 4 chicken breasts
• 15 g dried porcini mushrooms
• 400 g savoy cabbage
• 150 g smoked bacon lardons
• 600 g waxy potatoes
• 300 ml chicken stock
• 2 tbsp olive oil
• 2 clove garlic cloves

Method

1. 1

   Blitz the dried porcini to a fine powder in a small blender or spice grinder. Rub all over the chicken breasts with 1 tbsp oil and a pinch of salt.

2. 2

   Preheat the oven to 190°C/170°C fan. Sear the chicken in an ovenproof pan for 2 minutes each side until golden, then transfer to the oven for 18 minutes until cooked through. Rest for 5 minutes.

3. 3

   Meanwhile, peel and thinly slice the waxy potatoes. Fry the lardons in a wide saucepan until crispy, then add the crushed garlic and potato slices. Pour in the stock, cover and simmer for 20 minutes until the potatoes are tender and have absorbed most of the stock.

4. 4

   Shred the savoy cabbage and stir into the potato pan for the final 5 minutes until just wilted. Season well.

5. 5

   Slice the chicken and serve on top of the cabbage and bacon braised potatoes.