Serves 4
For the chicken breast: 4x chicken supremes. Salt and pepper. Olive oil. Garlic. Lemon thyme.
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 74 deg cel. Once rested cut the breast in half on a diagonal.
For the crushed potatoes: 330g potatoes- peeled, cut into large chunks, washed. 4 tablespoons chopped parsley. 2 tablespoons truffle oil. 4 tablespoons extra virgin olive oil. Salt and pepper.
Place the potatoes on a steamer tray and season with fine sea salt, steam for around 20 mins or until tender. Allow the potatoes to dry for 10 minutes, then gently crush in a bowl. Add the oils, parsley, and salt and pepper to taste.
For the spinach: 400g baby spinach- washed. Salt and pepper
Gently steam over a pan of water, until just wilted. Drain off excess liquid through a sieve.
For the carrot: 4 medium carrots- peeled. Olive oil. Salt and pepper. 4 tablespoons maple syrup.
Preheat oven to 160 deg cel. Place the carrot on a tray lined with foil, coat with olive oil, and season. Roast in the oven for about 45 minutes, or until tender. Coat with maple, and then put back in the oven for 15 minutes.
For the thyme jus: 500ml chicken stock. 1 shallot. 1 clove of garlic. 10 sprigs of lemon thyme. 100ml white wine.
In a medium size saucepan sweat the shallot and garlic in a little olive oil until tender. Then add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce this by roughly ¾, and then strain.
