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October Avocado Chicken & Autumn Vegetable Jus with a side of Oregano Jersey Royal Potatoes

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With the weather turning cold and dark fast, I created the following dish to warm up the belly without adding too much winter bulk.
(For 2 people, cooking time about 20 minutes)
What you need:
For the Jersey Royal Potatoes-
500g of washed Jersey Royal Potatoes
3g of dried Oregano
2 heaped tablespoons of Concentrated Chicken Stock
2 heaped tablespoons of Concentrated Vegetable Stock
3 litres of filtered Boiled Water
2 teaspoons of Extra Virgin Olive oil
For the Avocado Chicken
2 chicken breasts
1 peeled, cored, quartered and sliced Avocado
1 teaspoon of Extra Virgin Olive oil
For the Autumn Vegetable Jus-
4 peeled and sliced Figs
1 peeled and sliced Carrot
250g sliced Chestnut Mushrooms
150ml Chardonnay
1 sliced (lengthways) Continental Spring Onion
This recipe is very simple to make and takes little time to cook once everything has been prepared.
Jersey Royal Potatoes
Place all the ingredients (excluding the Olive Oil) for the Jersey Royal Potatoes in a large saucepan and keep to the boil for 20 minutes.
Sieve and place back in the saucepan.
Add the Extra Virgin Olive Oil and lightly fry the potatoes under low heat turning until the Potatoes turn a light brown colour.
Avocado Chicken
In a frying pan, mobilise the Extra Virgin Olive Oil under low heat until the oil moves around freely.
Place the Avocado first and then the chicken breasts on top so that the chicken does not touch the frying pan and cover with a saucepan lid.
Turn the Avocado and the chicken after 10 minutes, add 5 tablespoons of the Royal Jersey Potato water and cover again for another 10 minutes.
Autumn Vegetable Jus
Place all the ingredients into a medium sized saucepan and cook under high heat and stir constantly until the Jus thickens.
Serve and enjoy!

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