- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 45 minutes
- Effort: medium
For the chicken
- 100 ml olive oil
- sprigs thyme
- sprigs rosemary
- 2 cloves garlic, skin on, crushed
- 2 chicken breasts
For the mushrooms
- 2 large, flat mushrooms
- 50 g melted butter
For the garlic and herb sauce
- 500 ml brown chicken stock
- 500 ml double cream
- 1 heads roasted garlic
- 25 g tarragon
- 25 g chives
For the salad
- bunches watercress
For the chips
- 4 large Maris Piper potatoes
- beef dripping, for deep frying
For the onion rings
- 250 g strong flour
- 25 g baking powder
- pinches salt
- 400 ml cold water
- 2 medium onions, cut into 8 rings
- seasoned flour
1. For the chicken: mix together the oil, thyme, rosemary and garlic in a saucepan. Gently warm to help the flavours infuse, then leave to cool completely. Set aside a quarter of the mixture for dressing the salad. Save the rest for another recipe.
2. Preheat the oven to 180C/gas 4.
3. Brush the chicken breasts with the herb and garlic oil. Heat a griddle pan and put the chicken on, skin-side down. Cook for 30 seconds then rotate by quarter of a turn to get criss-cross char markings on the skin. Turn over a griddle for 1 minute more.
4. Transfer to the oven for 10-12 minutes, or until cooked through. Test by gently pressing on the top with your finger - if it is quite springy too the touch you chicken breast should be ready. Leave to rest while you prepare the remaining ingredients.
5. For the mushrooms: brush with the melted butter and grill for 3-4 minutes, gill-side up.
6. For the garlic and herb sauce: in a heavy-bottomed pan, bring the chicken stock and cream to the boil and reduce by one third.
7. Squeeze in the roasted garlic and liquidize the sauce with a stick blender or in a food processor. Pass through a fine sieve. Stir in the herbs.
8. For the salad: dress the watercress with the reserved herb oil.
9. For the chips: peel and cut the potatoes into chips 10cm long and 1.5cm wide.
10. Heat the beef dripping in a deep-fat fryer or large pan to 140C. Blanch the chips in fat until softened. Remove with a slotted spoon and drain on kitchen paper.
11. Turn up the heat on the deep fat-fryer to 180C and plunge the chips back in the dripping until golden brown.
12. For the onion rings: mix the flour, baking powder and salt, then add the water to make a batter.
13. Dust the onion rings in seasoned flour, shake off any excess and dip into the batter. Deep-fry in the beef dripping at 180C for 2-3 minutes, until golden brown.
14. Serve the chicken with the mushrooms, salad, chips, onion rings and a jug of the sauce on the side.
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