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    Pan-Fried Chicken and Rösti

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    Pan-Fried Chicken and Rösti

    Create your own special dinner for two by arranging the rösti, chestnut stuffing and chicken fillets in an impressive, restaurant-style tower.

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • The rösti:
    • Freshly ground black pepper
    • 3tbsp olive oil
    • 12oz potato, peeled and grated
    • 6 Waitrose British Mini Chicken Fillets
    • 1tsp fresh thyme, chopped
    • Salt
    • 1tbsp Waitrose Cranberry Sauce
    • Zest and juice of 1 orange
    • The stuffing:
    • 25g onion, finely chopped
    • 25g butter
    • 25g soft white breadcrumbs
    • 75g cooked and peeled chestnuts, finely chopped
    • Freshly ground black pepper
    • Salt


    1. In a small pan over a medium heat fry the onion in the butter until golden. Add the breadcrumbs and chestnuts, mix with the onion, season and leave to cool.
    2. Shape the stuffing mix into two flattish rounds and leave to one side.
    3. Put 2tbsp of the oil in a baking tray and warm in a preheated oven at 180°C, gas mark 4 for 5 minutes. Take the grated potato and squeeze out the excess liquid. Divide into two, shape into small thin cakes and place on the baking tray. Bake in the oven for 10 minutes. Turn over, place a portion of stuffing mix on top of each one and cook for a further 10 minutes.
    4. Season the chicken fillets with salt, pepper and the fresh thyme. In a small frying pan over a high heat, add the last of the oil and cook the fillets until golden brown. The fillets will be cooked when the juices run clear and there is no pink meat.
    5. While the chicken is cooking put the cranberry sauce, zest and juice of one orange in a small saucepan and simmer gently.
    6. To assemble the towers, place the rösti and stuffing in the centre of the plate and top with the chicken fillets. Spoon the sauce around the plate and garnish with fresh thyme. Serve with a selection of fresh green vegetables.

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