Farm To Fork Chicken Supreme

Potato Gratin – make well in advance

Peel and slice the potatoes, chop garlic and fine dice shallots. In a thick bottomed pan gently sweat the garlic and shallots with some thyme and nutmeg. Add the potatoes and stir well ensuring they are coated with the shallots, garlic and butter. Cover with cream and bring to a gentle simmer, stirring occasionally. Cook until potatoes are ¾ ready and the cream has thickened, season to taste. Transfer to an oven proof dish, top with grated Gruyere and Grana Padano and bake in a pre heated oven set to 160°C/GM 3 for 20-25 minutes until golden brown. Remove from oven and allow to cool before placing in a fridge overnight with weights on top to allow to set. When set cut into rings using a ring cutter and heat before serving.

Top tip: Use 251810 Potato Gratin as an easy alternative

Chicken Supreme

French trim the wing bone and remove excess skin. Season with salt and pepper and place in a hot pan with a little oil skin side down for a few minutes until skin is golden. Turn over and seal underside. Add butter and thyme to the pan and baste the breast. Place in pre heated oven set to 180°C GM4 for 15-18 minutes until cooked. Remove from oven and allow to rest.

Bacon wrapped beans

Trim beans to equal length and blanch in boiling water for 20 seconds, remove and refresh. Wrap a bundle of beans in streaky bacon and bake for about 15 minutes alongside the chicken until bacon is crispy.

Demi Glace

Gently warm demi glace with some semi dried cherry tomatoes

Plate everything together and finish with a garnish of micro herbs.