Gary hunter and chris basten recipe

Ingredients

• 2 skinless and wingless Label Anglais Special Reserve suprêmes
• Chicken skin removed whole from the suprêmes
• 50 ml sunflower oil
• 120 g chicken mousseline (basic recipe)
• 40 g diced pancetta, poached and drained
• 20 g chopped and blanched pistachio nuts
• 20 g diced Morel mushrooms
• 2 each fondant potato
• 30 g Foie Gras
• 1 litre chicken stock
• 30 g finely chopped shallots
• 120 g peeled carrots
• Milk
• 75 ml Madeira
• 250 g picked baby Swiss chard
• 75 g unsalted butter
• Maldon salt and ground white pepper
• Ground nutmeg to taste
• 75 g finely sliced red onion
• 150 ml pickling liquid for red onions (white wine vinegar, sugar, pepper corns, star anise to taste)

1. On a clean chopping board, using a knife at 90°C to the skin, scrape as much fat from the inside of the skin as you can, taking care not to rip or cut the skin, lay each skin carefully onto silicone paper so they do not overlap.
2. Liberally salt the skins on the inside of each one with fine sea salt grains, layer up the papers to save a little refrigeration space and leave overnight to render any excess moisture.
3. The following day, remove the skins and carefully remove the salted moisture from the skins, discard the paper, and dry the skin well. Using a Silpat baking mat, lay the skin out. Place another Silpat baking mat on top, and weigh it down with a further baking tray and press.
4. Bake in a 160°C pre-heated oven until crisp, this usually takes approximately 15-20 minutes, remove from the oven and allow time for cooling. Cut to size and when completely cool, store in an airtight container.
5. Mix the blanched pistachio nuts, carefully cleaned morel mushrooms and diced cooked pancetta gently, with the prepared chicken Mousseline. Season well.
6. Take the chicken suprêmes and butterfly cut them. Flatten out slightly with a meat bat and fill with the enriched chicken mousseline. Roll up into a cigar shape and place into a sous vide pouch with 50 g unsalted butter per supreme and poach in the water bath at 64°C for 45 minutes or until each suprême is cooked through.
7. Colour the fondant potato in some butter in a pan and top up with half the amount of the boiling chicken stock and braise in a preheated oven set at 180°C.
8. Melt the foie gras in a saucepan and retain the fat (this is to finish and enrich the carrot purée).
9. Sweat half of the finely chopped shallots in some sunflower oil; add the peeled and finely diced carrots. Top up with milk, season and cover, cooking until the carrots are soft.
10. Drain off the excess milk from the carrots, place into a food blender and reduce the carrots to a fine purée. Gradually incorporate the foie gras fat. Season to taste.
11. Soften the remainder of the chopped shallots and morel mushroom trimmings in a pan with a little sunflower oil over heat with out colour. Deglaze with the Madeira and, reduce to a syrupy consistency. Add the remaining chicken stock and reduce this liquid until the required volume and consistency of a sauce has been obtained. Pass the sauce through muslin cloth and check the seasoning before shaking into the sauce a little unsalted butter to finish it.
12. Bring the pickling liquid to the boil in a saucepan and add the sliced red onions.
13. Remove from the heat and let the onions cool down in the liquid.
14. Wilt the picked and washed Swiss chard in a hot pan with a little butter, season with salt, pepper and nutmeg.
15. Ensure that all components are cooked and ready at the same time for the service.
16. Serve by slicing the suprême and plate this alongside the fondant potato, with the Swiss chard, purée carrot, pickled red onion and finally the crispy chicken skin with the Madeira sauce.