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Roasted chicken breast, mousseline potato, truffled puy lentils, braised leek, parmesan & smoked bacon Recipe

serves 4

Ingredients; chicken.jpg

  • 4 corn fed chicken breasts

  • 400g mashed potato

  • 300g puy lentils with truffle & cream

  • 2 leeks, split in half to create 4 small pieces of leek, washed and cooked in boiling salted water until tender.

  • 1 small tub parmesan shavings

  • 4 slices of smoked pancetta, grilled till crispy then broken into small pieces.

for the lentils:

  • 1 small carrot cut into very small dice

  • 1 shallot cut into very small dice ½ stick of celery cut into very small dice

  • 1 small clove garlic, crushed

  • 75g puy lentils

  • 75g brown chicken stock

  • 35g butter

  • 25g double cream white truffle oil and sherry vinegar to taste method lentils:

1. cook the carrot, celery, shallot and garlic in 15g the butter until soft with no colour.

2. add the lentils, 2 pinches of salt and just cover with water.

3. bring the water up to the boil and then simmer gently for around 30 minutes, or until the lentils are tender.

4. drain the lentils and set aside.

5. bring the chicken stock up to the boil, add 20g of the butter and reduce by half.

6. add the cream and cook until thick and glossy, add the lentils, check the seasoning and adjust if necessary.

7. add a few drops of the truffle oil and sherry vinegar to the lentils, taste and adjust as necessary.

To finish the dish

1. cook the chicken breasts and set aside in a warm place while you prepare the rest of the dish.

2. warm the mash potato and add a little milk and butter to create a nice soft mash.

3. warm the lentils and reheat the leeks.

4. place a nice spoon of mash on each of your serving plates and divide the lentils equally amongst the plates, next to the mash.

5. cut each leek in half lengthways and sit 2 halves on the lentils.

6. scatter the smoked pancetta pieces over the mashed potato, sit the chicken on the leeks.

7. scatter the parmesan over the chicken and serve.

Note: we serve our dish with a very rich chicken sauce but any nice meat gravy will do.