Chicken Breasts With Apricots & Green Peppercorns
4 free range chicken breasts, skin on
160g unsalted butter at room temperature
8 dried apricots
2 tspns chopped green peppercorns
2 tblspns chopped flat leaf parsley
2 tspns chopped fresh thyme
extra virgin olive oil for frying
a little verjuice or white wine
a little chicken stock
Pre-heat the oven to 160C.
Re-hydrate the apricots in a little verjuice or water by placing the liquid and apricots in a pot and simmering gently until they have plumped up. Remove from the stove and roughly chop once cool enough to work with.
Mix the butter, apricots, peppercorns and herbs together in a bowl by hand, as this prevents the ingredients from breaking up too much.
Divide the butter mixture equally between four breasts and push the butter gently under the skin of each breast using your hands. Finish by running your hand over the skin to create a smooth surface.
Heat a large frying pan. Salt each breast with sea salt and sear each breast until golden on both sides. The aim is to gently seal each breast. Transfer to a baking tray and place in a 160C oven for 7-10 minutes depending on the size of the breast.
Remove from the oven and allow to rest in a warm spot for 10-15 minutes. Pour over just a little verjuice or white wine and a little chicken stock