Instructions
Follow the steps and taste along the way.
Roast the root vegetables
Preheat the oven to 210 °C. Peel the carrots and parsnips and cut them into sticks about 1.5 cm thick. Toss them with 20 ml olive oil, 2 g salt, and 0.3 g black pepper. Spread in a single layer on a baking sheet and roast for 30–35 minutes, turning halfway through; the edges should brown and the vegetables should remain firm, not overcooked.
Cook the rice
Rinse the rice under cold water. Put it in a saucepan with 450 ml water, add 1 g salt, and bring to a boil. Cover and cook over the lowest heat for 12–15 minutes, until the water has been absorbed. Remove from the heat and leave covered for another 5 minutes.
Sear the chicken breasts
Pat the chicken breasts dry and, if needed, gently flatten them to an even thickness of about 2 cm. Season with 2 g salt and 0.5 g black pepper. Heat 10 ml olive oil in a large frying pan. Sear the breasts over medium-high heat for about 3 minutes per side, until a golden crust forms. Transfer them to a plate; they do not need to be fully cooked at this stage.
Make the cider sauce
Finely chop the shallot. Add the remaining 10 ml oil to the same pan and sauté the shallot for 2 minutes, until softened but not noticeably browned. Pour in the cider and cook for 5–7 minutes, until its volume has reduced by about half. Add the stock, cream, mustard, vinegar, and thyme leaves. Stir, return the chicken and any juices from the plate to the pan, and simmer gently for 5–7 minutes. The temperature at the center of the thickest part of the meat must reach 74 °C. Taste the sauce; the vinegar should mellow the cider’s sweetness, and the flavor should be savory and tangy, not overly sweet.
Finish and serve
Fluff the rice with a fork. Remove the roasted vegetables from the oven and divide them among four plates with the rice and chicken. Spoon the pan sauce over each serving and serve hot.
