Serves 4
For the chicken breast: 4x chicken breasts. ½ bulb Garlic. 20g Thyme. 125g unsalted butter. Salt and pepper. Olive oil.
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, turn off the heat and leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 70deg cel. Cut breast in half.
For the mash: 350g potato lovers. 140g unsalted butter. 35g peeled garlic. Salt. Pepper. 75ml milk.
Place the garlic in a small saucepan and cover generously with water, bring to the boil, repeat this process 4 times. Peel and cut the potatoes, wash. Steam or boil (salted water) the potatoes until cooked. Mash the potatoes and garlic until smooth. Put the butter in a small saucepan, heat over a medium heat until melted, and bring the milk to the boil. Add the butter to the potatoes along with some of the milk and mix together. Add more milk if necessary, and season with salt and pepper.
Chasseur sauce: 200ml white wine. 500ml chicken stock. 1 shallot- peeled and diced. 2 tomatoes, chopped. 1 tbsp tomato puree. 25g oil. 100g chestnut mushrooms. Salt and pepper. 1 large tomato-de-seeded and diced. 25g tarragon. 2g dried cèpes.
Heat a saucepan over a medium heat with the oil, add shallots and mushrooms and then cook for 2 minutes, then add the tomato puree and tomato. Cook for a further 2 minutes and then add the wine and bring it to the boil, then add the stock, half of the tarragon and dried cèpes. Reduce by half and then strain.
Crispy prosciutto: 1 slice prosciutto.
Preheat the oven to 200 deg cel. Place the prosciutto on a lined oven tray and lightly coat with oil. Bake in the oven for around 8 minutes or until crispy.
Mushroom puree (200g yield, enough for 10): 250g of flat mushrooms- sliced. 1 clove of garlic- sliced. 50g of margarine. 3g thyme. 25g of dried cèpes. 1g dashi powder. Xantham gum. Salt.
Preheat the oven to 150 deg cel. Place mushrooms, garlic, margarine, thyme, cèpes into a pan and then cover with aluminium foil, place in the oven for 1hr. Place the cooked mix into a blender along with the dashi powder and a pinch of xantham, and blend until smooth, add a splash of water if necessary. Check seasoning.
Braised onion: 150g sliced onion. 15g miso. 2g sugar. 75g water. 2 tablespoons olive oil.
Place a medium size frying pan on medium heat, add the oil, followed by the onion. Cook for about 10 minutes until lightly golden, stirring occasionally. Add the miso, sugar and water, and reduce the heat. Cooked until tender and glazed.
Chopped chives
