Thyme Roasted Breast of Chicken Recipe
- 01 Jul 2009
4 free range chicken supreme
1 kg maris piper potatoes
250 ml double cream
1 tsp truffle oil
20g fresh truffle
8 bananas shallots
1 bunch of green asparagus
Salt and pepper
Slice the Maris Piper potatoes and place in an oven proof dish. Bring the double cream to the boil with seasoning and 50g of grated fresh truffle and truffle oil and pour over potatoes. Cook in the oven at 205f.
Seal in butter with thyme and garlic. Deglaze with balsamic vinegar and chicken stock then braise in oven at 220f.
Asparagus: peeled and blanched
Make a base for the asparagus froth with peelings and trimmings cooked in chicken stock and finished with cream before blitzing and strain.
Cook in foaming butter and thyme - slowly roasted.
Plain veal jus and the asparagus froth