- Serves: 1
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 corn-fed chicken breast, with the winglet bone left on
- olive oil, for drizzling
- 2 shallots, chopped
- 100 ml madeira
- sprigs thyme
- 1 bay leaf
- 150 ml double cream
- 150 g chestnut mushrooms, stalks separated and chopped
- 1/2 tsp chopped chervil
- 2 knobs of butter
- 50 g lardons of bacon
- 2 cloves garlic, thinly sliced
- 1 large handful spring greens, torn into small pieces
1. Trim the winglet bone from the chicken breast and cut into small pieces. Set aside.
2. Heat a drizzle of olive oil in a frying pan and sweat the shallots and winglet trimmings, without colouring, for 3-4 minutes. Add the Madeira wine, thyme, and bay leaf then stir in the double cream and bring to the boil. Reduce the heat to a simmer, then add the chopped mushroom stalks and mix well. Season to taste with salt and pepper.
3. Pass the liquid through a fine sieve, then stir in the chopped chervil. Keep warm.
4. Place the chicken breast on top of a sheet of clingfilm, season with salt and pepper and drizzle with olive oil. Wrap up the breast in the cling film and twist the ends to seal, then place into a pot of simmering water for 7-8 minutes.
5. Melt a knob of butter in a frying pan and heat until frothing. Remove the chicken from the pot, unwrap the clingfilm and place in the frying pan. Cook over a high heat for 2-3 minutes on both sides, or until golden-brown and cooked through. Transfer the chicken to a warm plate and leave to rest.
6. In the same frying pan, lightly fry the bacon lardoons for 1-2 minutes, then add the chestnut mushrooms and continue to cook for a further 2-3 minutes, or until soft.
7. In another frying pan, heat a drizzle of olive oil and lightly fry the sliced garlic unti golden. Add the spring greens and cook for 2-4 minutes, until tender. Stir though the remaining butter and add a splash of water and cook until the liquid has reduced.
8. To serve, pile the spring greens onto the centre of a serving plate, place the chicken on top, then spoon over the bacon and mushrooms and finish with a drizzle of the Madeira sauce.
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