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 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 tarragon vinegar: 300g white wine vinegar. 8g dried tarragon.
Place in a pan and bring to the boil, remove from heat and allow to infuse.
For the lentils: 150g puy lentils, 1inch carrot- peeled and diced, 1/4 onion- peeled and diced, 10g olive oil, 1/4 stick celery- diced, ½ clove garlic- crushed, 1/4 bunch thyme, 1 bay leaf, 5g tarragon vinegar, 675g veg stock (15g bouillon 675 water), olive oil, salt and pepper.
Pre-heat the oven to 200 deg cel. Heat the oil in a medium size saucepan over a low heat. Add the diced vegetables and cook for 5 minutes, then add the lentils (stirring well), followed by the stock and bring to a simmer. Wrap the thyme and bay leaf with string, or place in some muslin and add this to the pan. Cover with a lid and place this in the oven for 30 mins. Once the lentils are cooked season with salt and pepper, tarragon vinegar, and a generous amount of extra virgin olive oil.
Creamy leeks: 250g leek- thinly sliced. 200ml double cream. 2 tablespoons olive oil. Salt and pepper. Lemon juice.
Place olive oil in a medium saucepan and put on a medium heat. When the oil is hot add the leeks, keep stirring and cook until tender. Then add the cream and reduce until thick, add seasoning and lemon juice.
Crispy celeriac: 140g celeriac- peeled and very thinly sliced. Vegetable oil for frying.
Heat the oil to 160 deg cel. Fry the celeriac until lightly golden and drain on kitchen paper.
