Roast Chicken Breast, Beurre Noisette Mash, Roast Broccoli, Spinach, and Jus

Serves 4

For the chicken breast:

4 chicken breast.
Olive oil.
125g butter.
4 cloves garlic.

Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 75 deg cel. Cut breast in half.

For the mash:
450g potato lovers.
250g unsalted butter.
100ml milk.

Put the butter in a small saucepan, heat over a medium heat until reaches about 152 deg cel, then place base of pan in cold water to stop the colouring. Peel and cut the potatoes, wash. Steam or boil (salted water) the potatoes until cooked. Mash the potatoes until smooth. Combine cooked potato and 125g of noisette in a medium size sauce pan, add enough milk to emulsify the butter and potatoes together. Season with salt and pepper.

For the spinach:
400g washed and dried baby spinach.
Olive oil.

Heat a little oil in a saucepan. Add the spinach, salt, and pepper, and cook until just wilted. Drain off excess liquid.

For the broccoli:
1 small head broccoli.
Olive oil.
2 cloves garlic.

Bring a pan of salted water to the boil. Cut the broccoli into florets, and blanch for two minutes in the water. Refresh in iced water, once cold, drain thoroughly. Heat a little oil in a medium size frying pan, add the garlic and broccoli. Season with salt and pepper, and cook until golden brown.

For the jus:
500ml chicken stock.
1 shallot.
1 clove of garlic.
10 sprigs of thyme.
100ml white wine.

Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½, and strain through a chinois.