- 2 free range chicken breasts, 1 clove diced garlic, 80g spinach
- 80g sliced baby new potatoes, 1 very large fennel sliced, 1 tbsp fennel seeds, 1 tbsp caster sugar, 4 tbsps fresh orange juice.
- 100ml white wine, 1L fresh chicken stock, 30g unsalted butter
| For the sauce boil the white wine down in volume to about 6 tbsp’s and then add the chicken stock; again boil the liquid down to about 8 tbsp, add the butter and set a side.
Place the potatoes in a pan of cold water and bring to the boil. Pass the potatoes through a sieve, heat a frying pan, add rapeseed oil and then the potatoes colouring on both sides; remove when cooked all the way through; season and then set aside.
Place the fennel seeds in a pan, heat through and when smoking add 2 table spoons of rapeseed oil followed by the sliced fennel; turn and when evenly coated in oil season and sprinkle sugar on both sides. Add the orange juice to the pan and gently fry for 2 minutes on each side. Finish off in a pre-heated oven at 180oC for a further 8 minutes, or until caramelised.
For the spinach first fry off the garlic with a little rapeseed oil and then add the spinach; fry until wilted. Press out the moisture, season with salt and pepper and set aside.
Lay a chicken breast between two sheets of cling film, and using a rolling pin flatten into an escalope; repeat with the other breast. Lay a sheet of cling film onto a work surface and on top of this lay one of the flattened chicken breasts; lightly season with salt and pepper. At the top of the bottom third of the escalope, lay a horizontal strip of the spinach. Using the cling film closest to you, fold the chicken over the spinach to form a long tube. Now tighten by twisting the cling film at both ends so it resembles a Christmas cracker and then cover with tin foil again twisting at both ends. Repeat the process with the other breast.
Now steam. The best way of steaming if you don’t have a steamer, is to lay a roasting rack into a roasting tin, add enough boiling water so the water level is no higher then the underside of the roasting rack. Cover with tin foil and bake in a pre-heated oven at 180oC for 15 minutes. Unwrap the breast s from the cling film, rest for a further five minutes and then place in a heated frying pan with a little rapeseed oil and gently colour all over. Remove from the pan and slice.
Lay the chicken slices on top of the cooked fennel and potatoes; garnish with the Jus, which needs to be reheated.
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