Ingredients Jump to Instructions ↓

  1. 50ml extra virgin olive oil, plus extra to drizzle

  2. 1 tablespoon maple syrup

  3. 1 tablespoon 'Luke Mangan Provenal' herb mix (equal parts- thyme, sage, rosemary, parsley & chives)

  4. 2 cloves garlic, crushed

  5. 4 chicken breasts, skin on

  6. 400g pumpkin, peeled & cut into 1cm dice 4 rashers bacon, sliced into short batons onion, sliced salt and pepper splash of white wine

  7. 200ml demi glace or gravy

Instructions Jump to Ingredients ↑

  1. Preheat to 180C/160C (fan forced). For the marinade, mix together the extra virgin olive oil and Maple syrup, Provencal herbs, garlic and chicken and marinate for 1-2 hours. Peel and dice the pumpkin and place on a baking tray with the bacon and onion, sprinkle with olive oil, salt, cracked black pepper. Place in the oven and roast for 20 minutes. Add marinated chicken breasts on top (include all the marinade) cook for a further 15 minutes. To serve, remove the breast and keep warm, spoon the pumpkin, bacon and onion mixture into centre of serving plate, pour the juices and marinade into a pan. Add a splash of white wine, reduce for about 30 seconds, then add gravy or demi glace, bring to boil, check seasoning. Carve Chicken breast and arrange over the pumpkin, strain over the sauce and serve with rice, noodles or mashed spuds.


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