Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt

• 4 chicken breasts, skin on
• olive oil, for brushing
• sea salt and black pepper
• 100 g unsalted butter
• 1/2 cup sage leaf
• 1 tablespoon white wine vinegar
• 500 g cauliflower, trimmed and chopped
• 1 liter chicken stock
• 1/2 cup double cream (thick)

1. Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender.
2. Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender). Set aside and keep warm.
3. Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm.
4. Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy.
5. Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.

chicken breasts, olive oil, salt, butter, sage leaf, white wine vinegar, chicken stock, double cream

Taken from www.food.com/recipe/crispy-skin-chicken-with-cauliflower-puree-sage-burnt-butt-534832 (may not work)