Free Range Chicken with Sillfield Farm Haslet

Method:

To cook the chicken

– Heat the rapeseed oil in a heavy based frying pan. Season the chicken with salt and white pepper, then pan sear the chicken breasts skin side down.

– Add the garlic, thyme and butter and cook in the oven for 12 minutes or till thoroughly cooked and the skin is crisp golden.

Haslet bonbons

– Roll the haslet into medium sized balls.

– Beat the egg with a pinch of salt. First roll the haslet in flour, then dip into the egg mix then into the panko bread crumbs.

– Deep fry on 180°C till golden just before serving.

Gnocchi

– Heat the oil and butter then add the halved shallots. Cook on moderate heat till soft and golden brown, about 2-3minutes on both sides.

– Remove the shallots and keep warm. Add the mixed mushrooms and potato gnocchi to the pan then gently fry with the thyme – continuous tossing till the mushrooms wilts and the gnocchi is golden.

– Remove the thyme sprigs, adjust the seasoning and add the chopped herbs just before serving.

Cep puree

– Heat the butter and oil then add the shallots and mushrooms, and soften.

– Add the ceps and the cep infused water then bring to the boil. Add the cream and reduce by half.

– Blitz with a hand blender then adjust the seasoning, set aside.

For the sauce

– Heat the oil and butter, then add the shallots and garlic, thyme and cook gently on a moderate heat for 2minutes or till soften.

– Add the Madeira wine then reduce by half. Add the chicken stock and reduce by 2/3. Add the cream and reduce by 2/3. by this stage the sauce should be light and just coats the back of a spoon.

– Pass the sauce through a fine mesh sieve and blend in the truffle butter and truffle oil. Adjust the seasoning. Froth up the sauce just before serving.