Roasted breast of free range chicken with potato rosti, asparagus tarragon jus
- 1x 7oz chicken breast
- 1 potato rosti
- 5 pieces of asparagus
- 5 tablespoons of tarragon sauce
Making the potato rosti (makes 5)
- 1kg of peeled potatoes grated
- 2 eggs
- salt and pepper
Cooking the Rosti
Grate the peeled potatoes and place into a large bowl with the egg and mix well. Add the salt and pepper.
Squash out the excess water and egg, place into rings and compact down. Put them on to a tray and cook in the oven at 180ºC for 15 – 20 minutes
Cooking and plating up the dish
Place the chicken breast and rosti potato onto a tray with some butter on top and cook in the oven for 15 minutes.
Warm the asparagus tips.
Place the potato rosti in the middle of the plate with the chicken on top. Place the 5 pieces of asparagus on top of the chicken and pour the tarragon sauce around the plate and serve.