Serves 4
For the chicken breast: 4x chicken supremes, 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 breasts 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: 200g parsnip, 150g potato, 140g unsalted butter, 35g peeled garlic. Salt. Pepper. 75ml milk.
Peel and cut the potatoes and parsnip, and wash well. Steam or boil (salted water) until cooked through. Mash the potatoes and parsnip 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.
For the Kale: 160g kale, olive oil, salt and pepper.
Remove the kale from the stalk and break down into smaller pieces. Wash and dry thoroughly. Over a medium heat, heat a medium size saucepan up with a little bit of olive oil inside, then add the kale and a little salt and pepper and wilt until tender.
For the sauce: 1 shallot- finely diced, 1 clove of garlic- finely chopped, 200g chicken stock, 150g double cream, 1 ½ tsp Dijon mustard, 2 tsp dried tarragon, 2 tbsp olive oil, salt and pepper to taste.
Heat a medium size saucepan over a medium heat with the olive oil, add the shallot and garlic and cook until very tender and translucent. Add the chicken stock and dried tarragon to the pan, and reduce by half. Then add the cream salt and pepper and bring to the boil, simmer until the sauce can coat the back of a spoon. Just before serving, add the Dijon mustard and mix thoroughly.
Prosciutto crisp: 1 slice prosciutto
Preheat the oven to 190°C. Place the prosciutto on a nonstick mat or greaseproof paper and cook for around 8 to 10 minutes or until lightly golden. Allow to cool and then crumble.