Pan-Seared Chicken Thighs with Beet Purée, Green Herb Purée & Mustard Jus

METHOD

1. Step 1: Roast the beets

   • 2 medium beets
   • Olive oil
   • Salt

   Wrap the beets in foil with a little olive oil and salt. Roast at 190°C for 45–60 min until soft. Peel while warm.

2. Step 2: Make the beet purée

   • Roasted beets
   • 1 tbsp butter
   • 2 tbsp crème fraîche (or cream)
   • 1 tsp red wine vinegar
   • Salt

   Blend until silky smooth. Add a splash of warm water or stock if needed. For a restaurant texture, pass through a fine sieve.

3. Step 3: Make the green herb purée

   • 120 g peas (fresh or frozen)
   • Small handful parsley
   • Small handful basil or mint
   • 1 tbsp olive oil
   • 1 tsp lemon juice
   • Salt

   Boil peas for 2 minutes, then chill in ice water to keep the color. Blend peas with herbs, olive oil, lemon juice, and salt until bright green and smooth.

4. Step 4: Cook the chicken (crisp skin, then baste)

   • 4 bone-in chicken thighs, skin on
   • Salt & black pepper
   • 1 tbsp neutral oil
   • 1 tbsp butter
   • 1 garlic clove, crushed
   • 2 sprigs thyme

   Season chicken generously with salt and pepper. Heat oil in a skillet over medium heat. Place chicken skin side down and cook 8–10 minutes until deeply golden and crisp. Flip, add butter, garlic, and thyme, then baste 3–4 minutes until cooked through. Rest 5 minutes.

5. Step 5: Make the mustard jus (same pan)

   • 120 ml chicken stock
   • Splash white wine (optional)
   • 1 tsp Dijon mustard
   • 1 tsp butter

   Deglaze with white wine (optional). Add stock and reduce slightly. Whisk in Dijon. Finish with butter for gloss.