Ingredients
Chicken
- 2 lbs B.C. chicken (debone into breasts, legs and thighs) or buy deboned pieces
- ½ lemon
- ½ cup salted butter
- ½ tbsp cracked black pepper
- 1 tbsp kosher salt
- 2 tbsp olive oil
- 1 sprig fresh thyme
- 2 garlic cloves (crushed)
Blueberry Relish
- 1 pint blueberries
- 1 small shallot (minced fine)
- 1 lemon (juiced and zested)
- ¼ tsp salt
Honey Apple Cider Dressing
- ½ cup honey
- ¾ cup apple cider vinegar
- 1 cup olive oil
- 2 tbsp kosher salt
- 1 tbsp cracked black pepper
- 3 tbsp grainy mustard
Crushed Potatoes
- ¼ cup finely sliced chives
- ½ cup olive oil
- 1 cup BC sour cream
- 2-3 tbsp grainy mustard
- 2-3lbs BC nugget potatoes
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Preparation/Method
Chicken
- Preheat oven to 375 degrees (F).
- Season the chicken with salt and pepper. Once your pan is hot, sear the chicken, skin-side down, in olive oil for 5 minutes until golden brown.
- To the same pan, add the garlic, thyme, and lemon, then place the pan in the oven for 20 minutes.
- While the chicken cooks, prepare the potatoes (specifically steps 1-2 below).
- After 20 minutes, flip the chicken over and cook in the oven for another 10 minutes.
- Take the pan out of the oven and add the butter. Baste the chicken (with a large spoon or baster) for 5 minutes until the butter froths and turns brown/beurre noisette (take care not to burn the butter! Brown, not burnt, butter will impart a delicious nutty flavor).
- Set the chicken aside to rest, covering with aluminum foil, while you prepare the relish, dressing, and complete potato steps 3-7
Blueberry Relish
- In a bowl, toss together the blueberries with the lemon juice and zest, salt and minced shallots.
Honey Apple Cider Dressing
- In a blender, mix all the ingredients together until emulsified.
Crushed Potatoes
- Heavily salt a pot of water and bring to a simmer before adding the potatoes.
- Cook the potatoes until tender, then strain and set aside to cool (do not run under cold water, allow them to air dry to cool).
- Once cool, slightly crush the potatoes by pressing each one down with the palm of your hand on a cutting board, ensuring they stay intact.
- Preheat a heavy bottom pan over medium-heat then season the potatoes with salt and pepper.
- Once the pan is hot, add olive oil, then the potatoes, pan-searing until they become crispy and caramelized on one side. Flip each potato and repeat, adding more olive oil if the pan becomes dry.
- Once both sides are crispy, remove the pan from the heat and add the sour cream and grainy mustard.
- Garnish with sliced chives.
To plate: Place the chicken on serving plates then spoon the dressing on top, before proportioning out the relish and potatoes onto each plate.
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Chef Ned Bell
Additional titles or restaurant name
Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. Based in British Columbia, Ned is the Buy BC Chef Ambassador, Chef Ambassador for Ocean Wise, the co-owner of Hatch Hospitality, Culinary Director at Planetary Health, Board Member and Co-Chair of Sustainability at the Chefs Table Society, and as culinary and restaurant consultant at Hatch Hospitality Inc.