A summertime taste

This time of the year is all about light, refreshing, healthy meals and we’ve got one from The Parsons Table which is just the ticket for an evening with friends…

Roasted breast of chicken with potato gnocchi and spring garden vegetables


4 free run chicken breast
20ml vegetable oil
1 garlic clove
1 sprig of rosemary
15g butter
Juice from ¼ Lemon
100ml dark chicken stock

Vegetable Garnish
60g green beans
½ bunch radish
120g tender stem broccoli
60g chantenay carrots
8pc English asparagus
10g pea shoots – optional

600g Maris piper potatoes
100g plain flour
30g parmesan, freshly grated
2 egg yolks
1 tsp chopped mixed herbs
Finely grated zest from ¼ lemon

Method – Gnocchi            

  1. Chicken-prep-high-res-Pre heat the oven to 375f or equivalent
  2. Place the washed potatoes onto a baking tray and place in the preheated oven
  3. Cook until soft – approx. I hour
  4. Fill a medium-sized pan with approx. 2-3 litre of water and bring to the simmer to use later
  5. Once cooked, cut the potatoes in half and scoop out the flesh and push through a course sieve
  6. Add the flour, egg yolk, herbs and parmesan. Mix well, but do not over work
  7. Divide the mix into four equal parts. Dust lightly with flour and roll into long cylinders like the thickness of a cork
  8. Carefully lift the rolled cylinders of gnocchi and place into the simmering water. The gnocchi will sink and once it floats, allow to cook for another minute. Using a slotted spoon lift the gnocchi onto a lightly oiled tray and allow to cool in the fridge. Once cool cut into approx. 3cm pieces. Put in the fridge until required. This process can be done a day before


  1. Wash, peel and cut the vegetables appropriately. Blanch each separately in boiling salted water. Refresh in cold water until required


  1. Using a heavy bottomed frying pan, heat the oil. Season the chicken breasts with salt and pepper
  2. Carefully (using kitchen tongs) place the breast skin-side down into the pan. Sear for 30 seconds. Add the crushed garlic clove and place in the oven for approx. 15 minutes
  3. Remove from the oven. Add the butter, rosemary and lemon juice. Turn the chicken onto the flesh side and allow to stand/rest for 7-10 minutes. The pan juices will be the base for the sauce


  1. Remove the chicken breast from the pan and place onto a separate tray or plate and keep warm
  2. Add the stock to the pan juices. Bring to the boil and simmer gently for 30 seconds. Season with salt and pepper if required
  3. Pass the sauce through a fine strainer and keep to the side



  1. Pan fry the gnocchi until a deep golden colour all over
  2. Reheat the vegetables in a pot of boiling salted water for 30 seconds
  3. Drain well and add to the gnocchi. Toss and add the pea shoots – optional
  4. Dress the gnocchi and vegetables on to four pre-warmed plates
  5. Slice the chicken on a bias, sauce and serve
About Sam Harrington-Lowe
As the managing editor Sam is responsible for all the Title publications and works diligently to develop the brand and support relationships with all partners and clients. She runs things with her dedicated PA Ms Alice Pickle Pug