Recipes

As an option, pre-brine the chicken, it adds flavour and keeps the chicken succulent. Peel the skin away from the fillets and set aside. Place the sea salt, sugar, mix with smashed clove of garlic and 1L warm water- mix together in a bowl and add the chicken breasts for 30 minutes.

Meanwhile, prepare the crisp skin garnish– Take the chicken skin and pat dry. Line a baking sheet with foil or parchment paper and lightly brush with oil. Spread the skin out on the tray as much as possible, add the pancetta strips and brush with oil, place another sheet of foil or parchment paper on top followed by another baking sheet. Bake for 20 minutes at gas 5/190c or until browned and crisp- you can remove the top baking sheet and foil after the time is up to finish crisping. Remove and place on kitchen paper to absorb any excess fat. Break into a mini processor and blitz to a fine crumb- taste and season accordingly, mix with the parsley.

Next, poach the chicken. Bring the stock or broth to the boil and add the bay and thyme. Remove the chicken breasts from the brine and add to the pan. Reduce the heat so that the chicken poaches really gently- about 12-15 minutes. Turn off the heat, pour off 200ml of the stock to make the sauce. Rest the chicken in the stock- cover.

Make the sauce-Melt the butter in a frying pan, add the onion and fry gently until soft and lightly golden, stir in the sugar and tomato paste and fry for 30 seconds, then add the hot stock, whisking it in. Pour in the wine ad turn up the heat, reduce the liquid by half. Add enough of the arrowroot to slightly thicken. Taste and adjust the seasoning as you like.

To serve– create a delicious base with the creamy polenta, sweet potato mash or regular rich buttery mash. Slice the chicken breast and place on top. Pour the sauce around and garnish the chicken with the crumbed skin mixed with parsley.