CHICKEN SUPREME WITH PUY LENTILS, CONFIT ONION, SPINACH & FONDANT POTATO

We use smoked chicken for this dish, which you can either smoke yourself (if you’re adventurous!) or buy already cold-smoked.

Serves 4

Ingredients

200ml chicken jus, home-made or shop-bought

1 tablespoon double cream

75g cooked puy lentils

1 cooked Toulouse sausage, diced

1 tablespoon confit onion (recipe below)

Small handful shredded baby spinach

Salt and pepper

4 smoked chicken breasts

Knob of butter

Clove of garlic, peeled

Sprig of fresh thyme

1 large potato

110g salted butter

100ml water or chicken stock

Method

In a pot, add the cream to the chicken jus and season lightly. Add in the cooked puy lentils, confit onion and sausage and heat through. Then mix in the shredded baby spinach. Keep warm.

Heat a knob of butter, a clove of garlic and a sprig of fresh thyme in an ovenproof pan and seal the chicken breasts. Then place the whole pan in a medium-hot oven for approximately 6 minutes.

To make the fondant potato, take a large potato and cut out 4 circular disc shapes either by using a small vegetable knife or using a cutter, rinse in cold water.

Place 100g of salted butter in a sauté pan with a metal handle and add approximately 100ml of water or chicken stock. The add the potatoes and heat until boiling. Then place the whole pan in the oven and cook at 200°C for 30 minutes. The potatoes should be tender to touch when you push the top and have a nice golden colour underneath. Turn them over before serving.

To serve, divide the sauce between 4 warmed bowls or plates and top with the chicken and a disc of fondant potato. Enjoy!

CONFIT ONION

Ingredients

1 large white onion finely sliced

110g salted butter

Method

Sauté the onion in the butter on a high heat, try to let it catch on the bottom to help get a nice golden colour. Stir occasionally so it doesn’t burn. Cook for 20-30 minutes to let the onions caramelise.

Place into a container and allow to cool, then store in the fridge.