{"id":16455,"date":"2014-06-29T11:22:44","date_gmt":"2014-06-29T10:22:44","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=16455"},"modified":"2014-06-30T17:58:13","modified_gmt":"2014-06-30T16:58:13","slug":"james-martin-chicken-breast-with-glazed-vichy-carrots-on-saturday","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/16455\/james-martin-chicken-breast-with-glazed-vichy-carrots-on-saturday\/","title":{"rendered":"James Martin Chicken breast with glazed Vichy carrots on Saturday"},"content":{"rendered":"<p>James Martin makes chicken breast with glazed Vichy carrots on Saturday Kitchen.<\/p>\n<p>The ingredients are: 50ml olive oil, 50g  butter, salt and freshly ground black pepper, 4 chicken breasts with skin.<\/p>\n<p>For the glazed carrots: 500ml mineral water, 25g sugar, 1 tsp salt, 500g baby carrots, 50g butter, 25g flatleaf parsley, and 25g chopped chervil.<\/p>\n<p>To prepare the dish, preheat the oven to 190C.<\/p>\n<p>Heat a frying pan until hot and add the olive oil and butter.<\/p>\n<p>Season the chicken and place in the pan skin side down.<\/p>\n<p>Fry for three minutes until golden then turn over and place in the oven.<\/p>\n<p>Roast for eight minutes until tender then remove and rest for five minutes.<\/p>\n<p>In a saucepan put the water, sugar, salt and butter then the carrots, bring to the boil and turn down to a simmer.<\/p>\n<p>The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it&#8217;s the consistency of a thick syrup on a high heat, then add the chopped herbs and serve with the chicken.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/chicken.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/chicken.png\" alt=\"\" title=\"chicken\" width=\"570\" height=\"299\" class=\"aligncenter size-full wp-image-16459\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/chicken.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/chicken-300x157.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"James Martin makes chicken breast with glazed Vichy carrots on Saturday Kitchen. The ingredients are: 50ml olive oil, 50g butter, salt and freshly \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/16455\/james-martin-chicken-breast-with-glazed-vichy-carrots-on-saturday\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":16459,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-16455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/chicken.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/16455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=16455"}],"version-history":[{"count":6,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/16455\/revisions"}],"predecessor-version":[{"id":16461,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/16455\/revisions\/16461"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/16459"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=16455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=16455"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=16455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}