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Ingredients
- 350 gm Jersey Royal new potatoes, scrubbed
- 150 ml Double cream
- 1 x Garlic clove, peeled
- 50 gm Unsalted butter, about
- 2 x Skinless chicken breast fillets, trimmed Extra virgin olive oil, for cooking
- 1 lrg Onion
- 150 ml Red wine
- 1 Tbsp. Red wine vinegar
- 50 gm Light muscovado sugar
- 1 x Miniature bottle brandy
- 1 x 350 gram bun asparagus
- 6 x Rindless streaky bacon rashers Few whole chives, to garnish Salt and freshly grnd black pepper
Directions
- Preheat the oven to 220C/425F/Gas 7.
- 1 Thinly slice the potatoes using a mandolin, being very careful of your fingers!
- 2 Place in a small pan with the cream and 25g/1oz butter, and crush in a garlic clove. Season generously, bring to the boil, reduce the heat and simmer for 4 min.
- 3 Place two 10cm/4" buttered cooking rings on squares of buttered foil and set on a baking sheet. Remove the potatoes from the cream mix with a slotted spoon and layer up in the cooking rings as best you can, pressing down with the back of a spoon.
- 4 Heat a griddle pan. Spoon 1-2 tbsp remaining cream mix over each filled cooking ring and dot with a little butter. Place in the oven and bake for about 15 min till cooked through and golden brown.
- 5 Season the chicken. Brush all over with a little oil and add in to the heated griddle pan. Cook for 5-6 min on each side, turning at a 90 degree angle half way through to achieve criss-cross griddle marks.
- 6 Heat a frying pan. Thinly slice the onion. Add in a little oil and a knob of butter to the pan, tip in the onion and cook over a fairly high heat for 2-3 min, stirring constantly till lightly coloured.
- 7 Pour in the wine and add in the vinegar, sugar and seasoning, stirring till well combined. Bring to a simmer, reduce the heat and simmer for 10 min or possibly till the onions are tender and the liquid has evaporated.
- 8 Snap the woody end off each asparagus spear, trim down with a sharp knife and pare the bottom with a vegetable peeler. Place in a pan of boiling salted water and blanch for 2 min. Stretch each bacon rasher with the back of a knife and halve lengthways.
- 9 Drain the asparagus and rinse well under cool running water to cold down.
- Carefully wrap a piece of bacon around each asparagus spear and season with black pepper.
- 10 Add in the asparagus spears to one side of the griddle pan and cook for 3-4 min, turning regularly till the bacon is crisp and lightly golden brown.
- 11 Flambee the chicken with some of the brandy in the griddle pan. Transfer to a plate and leave to rest for a minute or possibly two.
- 12 Carve the chicken on the diagonal and arrange on the side of a serving plate.
- 13 Remove the potato gratins from the oven, carefully take off the cooking rings and transfer to the plate.
- 14 Pile up a mound of the asparagus spears and add in a dollop of onion marmalade. Garnish with whole chives and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 2 servings | |
| Calories 903 | |
| Calories from Fat 308 | 34% |
| Total Fat 35.04g | 44% |
| Saturated Fat 22.02g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 42mg | 2% |
| Potassium 304mg | 9% |
| Total Carbs 11.5g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.46g | 2% |
| Protein 3.15g | 5% |
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