Brian Turner from Great Food Live
Preparation Time: 20 minutes, plus 1 hour marinating
Cooking Time: 2 hours 30 minutes
For the chicken
4 chicken breasts
4 tbsp Olive oil
pinch chilli flakes
For the pickled beets
550g beetroots, topped and tailed
2 tbsp white wine vinegar
1 tsp caraway seeds
1 tbsp Olive oil
For the potatoes
2 baking potatoes
6 garlic cloves, finely chopped
1 tbsp red wine vinegar
150ml Olive oil
1 tbsp chopped parsley
1] Preheat the oven to 180C/gas 4.
2] Prick the potatoes and place in the oven to bake for 1 - 1 ½ hours.
3] Flatten the chicken breasts, but leave the bone on.
4] Mix the olive oil and chilli flakes and pour over the chicken breasts. Leave to marinate for 1 hour.
5] Meanwhile put the beetroots in a pan and cover with water.
6] Simmer for about 30 minutes (depending on size) until just cooked. Remove from the pan and while warm, peel and cut into wedges.
7] Place the beetroot in a baking dish and pour over the vinegar. Season with salt and pepper and add the caraway seeds.
8] Bake in the oven for 15 minutes.
9] Remove from the oven and put the beetroot in a bowl. Add the olive oil and keep warm.
10] When the potatoes are cooked scoop out the flesh into a bowl. Add the garlic and stir in the vinegar. Slowly add the oil, beating until light and fluffy. Stir in the parsley and season with salt and pepper.
11] Preheat the grill.
12] Remove the chicken from the marinade and cook under the grill for about 5-10 minutes on each side (depending on size) until thoroughly cooked.
13] To serve: place some potato in the middle of each serving plate. Top with the beetroot and lay the chicken breasts on top.