cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
  • 2 Chicken Breast skin on with winglet
  • 4 Garlic Cloves
  • 4 Sprigs of Fresh Thyme
  • 1 Lemon
  • 100 g Fusillata Pasta
  • 4 Cavolo Nero Leaves
  • 1 Head of Fennel
  • 1 Red Chilli
  • 1 White onion
  • 2 Egg Yolks
  • 40 g Parmesan Cheese
  • Truffle oil (optional)
  • Olive oil for confit
  • salt and pepper
Roast Chicken Breast with Fennel & Cavolo Nero Fusillata Roast Chicken Breast with Fennel & Cavolo Nero Fusillata
Roast Chicken Breast with Fennel & Cavolo Nero Fusillata
and a confit egg yolk

Nice pasta dish with a few twists and turns

Prep 45 minutes
Total 1 hour 10 minutes
  1. Start by submerging the egg yolks in olive oil, cook for 55 mins either in an oven at 65c or very very carefully on a low heat in a pan for 15 mins
  2. Heat olive oil in a pan, season the chicken breast then cook skin side down until nicely brown... flip over and add 2 crushed garlic cloves, the thyme and a squeeze of lemon
  3. Remove the contents of the pan onto a oven tray and roast for the chicken in an oven at 200c for 25 mins or to reach internal temp of 65-68c use a temperature probe to check this or slice through the centre if unsure
  4. Boil the pasta in heavily salted water do this simultaneously to the next step
  5. Use the same pan as the chicken heat more olive oil adding the onion, garlic and chilli fry on a gentle heat until softened before adding the fennel then the kale
  6. Use a large spoon to transfer the cooked pasta to the veg pan and toss through well
  7. Once the Chicken breast has rested plate with the pasta and the confit egg yolk
  8. Finish with a grating of parmesan and a drizzle of truffle oil

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Roast Chicken Breast with Fennel & Cavolo Nero Fusillata
and a confit egg yolk

Nice pasta dish with a few twists and turns

favorite
print
rate
Prep 45 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 2 Chicken Breast skin on with winglet
  • 4 Garlic Cloves
  • 4 Sprigs of Fresh Thyme
  • 1 Lemon
  • 100 g Fusillata Pasta
  • 4 Cavolo Nero Leaves
  • 1 Head of Fennel
  • 1 Red Chilli
  • 1 White onion
  • 2 Egg Yolks
  • 40 g Parmesan Cheese
  • Truffle oil (optional)
  • Olive oil for confit
  • salt and pepper

  1. Start by submerging the egg yolks in olive oil, cook for 55 mins either in an oven at 65c or very very carefully on a low heat in a pan for 15 mins
  2. Heat olive oil in a pan, season the chicken breast then cook skin side down until nicely brown... flip over and add 2 crushed garlic cloves, the thyme and a squeeze of lemon
  3. Remove the contents of the pan onto a oven tray and roast for the chicken in an oven at 200c for 25 mins or to reach internal temp of 65-68c use a temperature probe to check this or slice through the centre if unsure
  4. Boil the pasta in heavily salted water do this simultaneously to the next step
  5. Use the same pan as the chicken heat more olive oil adding the onion, garlic and chilli fry on a gentle heat until softened before adding the fennel then the kale
  6. Use a large spoon to transfer the cooked pasta to the veg pan and toss through well
  7. Once the Chicken breast has rested plate with the pasta and the confit egg yolk
  8. Finish with a grating of parmesan and a drizzle of truffle oil

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Our social features are coming soon