Crispy-skinned chicken with sweet potato purée, kale & crispy leeks

Name: Crispy-skinned chicken with sweet potato purée, kale & crispy leeks
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 250 g/9 oz kale, stalks removed; 1 large leek, trimmed and finely sliced into strips; 50 g/1¾ oz/3½ tbsp unsalted butter, diced; 3 tbsp double (heavy) cream; 2 large sweet potatoes, peeled and cut into small chunks; 1 tbsp olive oil, plus extra for frying the leek; 100 g/3½ oz/heaped ¾ cup self-raising flour; 4 chicken supremes, skin on; 1 tbsp olive oil, plus extra for frying the leek

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Great at anytime of the year, but I think real comfort food like this is ideal for those cold winter evenings. With the delicious crispy skin on succulent chicken, seasonal buttered kale and lovely crispy leeks on top, it’ll banish those winter chills.

Ingredients

2 large sweet potatoes, peeled and cut into small chunks
50 g/1¾ oz/3½

Main course
Winter

Method

To make the sweet potato purée, bring a large saucepan of lightly salted water to the boil over a high heat. Add the sweet potatoes and boil for 10-15 minutes until tender. Drain, then transfer to a blender and blitz to a purée. Gradually blend in three-quarters of the butter, then the cream and season with salt and pepper to taste. Spoon into a saucepan, cover and leave to one side.