Ingredients

• 300g kipfler potatoes, peeled, halved lengthways
• Extra virgin olive oil, to confit
• 4 large carrots, halved, quartered lengthways
• 2 tablespoons extra virgin olive oil, extra
• 1 tablespoon brown sugar
• 4 small (200g each) chicken breast fillets (skin on)
• 3/4 cup dry white wine

Method

• Step 1 Place potato in a medium saucepan. Add enough oil to just cover potato. Place saucepan over low heat. Cook for 45 minutes (do not allow oil to bubble) or until tender. Remove pan from heat. Cover to keep warm.
• Step 2 Meanwhile, place carrot, 1/2 the extra oil, brown sugar and 1/2 cup water in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to medium. Cook, turning once or twice, for 15 minutes or until carrot is just tender and caramelised, and liquid has evaporated.
• Step 3 Using a meat mallet or rolling pin, pound chicken until 1.5cm-thick. Season both sides of chicken with salt and pepper. Using a small knife, prick the chicken skin all over about 10 times (see note).
• Step 4 Place remaining extra oil in a large frying pan. Place chicken in pan, skin-side down, and top with a heavy saucepan to weigh down the chicken during cooking. Place over medium heat. Cook for 10 minutes or until skin is deep golden brown and very crisp. Remove saucepan. Turn chicken. Cook for a further 4 minutes or until just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
• Step 5 Return frying pan to heat. Add wine. Bring to a simmer. Cook, stirring to lift any cooked-on bits from the bottom of the pan, for 2 minutes or until reduced by half. Season with salt and pepper. Spoon sauce onto each serving plate (see note).
• Step 6 Using a slotted spoon, transfer potato to plates. Top with carrot and chicken. Serve immediately.