Serves : 4
Preparation time: 10 minutes
Cooking time : 20 minutes
INGREDIENTS
Roasted vegetables
- 750 ml (3 cups) sweet potatoes, cubed
- 8 shallots, halved
- 12 small Grelot potatoes, halved
- 4 sprigs thyme
- 60 ml (4 tbsp.) olive oil
- Salt and pepper to taste
Chicken breasts
- 4 Québec chicken breasts
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, thinly sliced
- 125 ml (½ cup) white wine
- 2 garlic cloves, minced
- 5 ml (1 tsp.) cinnamon, ground
- 5 ml (1 tsp.) ground ginger
- 5 ml (1 tsp.) nutmeg, grated
- 1 pinch ground cloves
- 125 ml (½ cup) chicken broth
- 125 ml (½ cup) 35% cream
- Salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine sweet potato cubes, shallots, potatoes, thyme, olive oil, salt and pepper.
- Place the vegetables on an ovenproof baking sheet lined with a silicone mat and bake for 30 minutes, just long enough for the vegetables to be cooked and lightly colored.
- Meanwhile, in a hot frying pan, sear the chicken breasts in Mycryo butter or the fat of your choice for 2 minutes.
- Add the onion and continue cooking for 1 minute.
- Deglaze with the white wine, then add the garlic, cinnamon, ginger, nutmeg, cloves, stock and cream and simmer over a low heat for 15 minutes, turning the breasts halfway through cooking. Check the seasoning.
- Serve with roasted vegetables.
