Pan Fried Chicken+Gavroche Potatoes+Caramelised Onions

Pan Fried Chicken with Gavroche Potatoes and Caramelised Onions


For a truly luxurious meat dish, try this flavourful combination of chicken, potato, caramelised onions and a rich Wine sauce
Servings: 1

Ingredients
Main:
1 potato, sliced across into disks
100 g Butter for frying
3 Shallots, roughly chopped
3 button mushrooms, roughly chopped
150ml White wine (Preferably Madeira, cd use any other as per taste)
500ml chicken stock
25g caster sugar
Few Petals of silver skin onions, peeled
1 large chicken breast
salt and fresh ground black pepper
50g green beans, topped, tailed and sliced across



Method
1. Heat 75g of butter in an frying pan. Add in the potato slices and cook briskly until the potato slices are golden-brown underneath. Invert the potato slices and cook both sides till brown. Cook potato to make it tender in microwave for 12-15 mins/oven (Or use pre-boiled potatoes)

2. Meanwhile, heat 15g butter in a frying pan. Add the chopped shallot and mushrooms and cook briskly, stirring often, for 5 minutes. Add the white iwne and cook briskly until reduced by two-thirds. Add the chicken stock and reduce by a further two-thirds. Bring to desired consistency.

4. Heat the caster sugar in a small heavy-based frying pan until it begins to caramelise, turning golden-brown. Mix in 5g butter and the chicken stock. Add the onions and toss them in the caramel mixture until well-coated. Set aside and keep warm.

5. Marinate chicken with Olive oil and fresh herbs (Rosemary, Thyme and Oregano).Heat 15g butter in a frying pan. Fry the chicken breast in the butter until cooked to taste, seasoning with salt and freshly ground pepper.

6. Bring a small pan of salted water to the boil. Add in the green beans and cook briskly for 2 minutes. Drain. Heat 5g butter in the pan. Add the beans to the butter, coating well, and season with freshly ground pepper.

7. To assemble the dish, place the potato slices in the middle of a serving plate. Place the onions tightly against the potato. Scatter the beans over the onions. Slice the chicken breast in two and sit on top of the potato. Pour over the sauce and serve.