Roast Chicken Supreme, Truffle Bubble and Squeak, Spinach and Red Wine Jus

Serves 4
For the Chicken Breast

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

For the Bubble and Squeak

  • 450g potato lovers
  • 200g unsalted butter
  • Salt and pepper
  • 100ml milk
  • White truffle oil- to taste
  • 50g Brussel sprout leaves
  • 1 x small leek, white only, cut in half and sliced into 1cm pieces

For the Spinach

  • 400g washed and dried baby spinach
  • Olive oil
  • Salt and pepper

For the Jus

  • 500ml chicken stock
  • 1 shallot
  • 1 clove of garlic
  • 10 sprigs of thyme
  • 100ml white wine


For the Chicken. 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 Bubble and Squeak. Peel and cut the potatoes, wash. Steam or boil (salted water) the potatoes until cooked. Melt the butter in a small pan, and steam the leeks until just cooked. Deep fry, at 190 deg cel, the Brussel sprout leaves until crispy and drain on kitchen paper. Bring the milk to the boil. Mash the potatoes until smooth. Combine cooked potato and butter in a medium size sauce pan, add enough milk to emulsify the butter and potatoes together, you want the mash to we slightly wetter than usual. Add the sprouts and leek, the season with salt and pepper. Then add truffle oil to taste.

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

For the Jus. 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.


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