Roasted Chicken Breast, Cauliflower Purée, Buttered Cabbage, Matchstick Potato, Jus

Serves 4

For The Chicken Breast

  • 4x Chicken Breasts
  • Garlic
  • Thyme
  • 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 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 70deg cel. Cut breast in half.

For The Cauliflower Purée

  • 250g Sliced Cauliflower
  • 75g Peeled And Diced Potato
  • 100g Unsalted Butter
  • Salt And Pepper

Steam the cauliflower and potato until tender, then place in a blender with the butter and a little seasoning. Blend until smooth and then check the seasoning.

For The Matchstick Potatoes

  • 200g Potato- Peeled
  • Vegetable Oil
  • Salt

Pre heat a fryer to 170 degrees centigrade. Finely julienne the potato, and rinse under cold water. Drain and dry the potato on a cloth. Fry the potato until golden brown, drain on kitchen paper and season with salt.

For The Cabbage

  • 200g Cabbage- Finely Chopped
  • 30g Butter
  • 1 Clove Garlic- Finely Chopped
  • Salt And Pepper

Melt the butter in a medium size saucepan, add the garlic and cook until lightly golden. Add the cabbage to the pan with the little seasoning, And cook until tender.

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.