Corn-fed chicken, truffle & parmesan mash, onion & madeira purée, trompettes

The Recipes / Meat

Bowood Hotel, Wiltshire

4 corn-fed chicken suprêmes

500g ratte potatoes
400ml double cream Splash white truffle oil
30g grated parmesan

Onion purée
2 Spanish onions
15g butter
Sprig thyme
125ml madeira
100ml cream

Madeira sauce
1 shallot
1 sprig thyme
250ml madeira
500ml chicken stock
200ml cream
150g butter, diced

To serve
1 head black garlic
1 head baby gem lettuce
100g trompette mushrooms, washed
Lemon juice
Wiltshire black truffle

Serves 4

Vacuum pack the chicken suprêmes with a dash of oil and cook in a water bath at 63˚C for 45 minutes.

For the mash, boil and pass the potatoes through a drum sieve. Meanwhile reduce the cream by half, heat the potato in a dry pan to remove excess moisture, then slowly add the cream over a medium heat. Finish with the truffle oil and parmesan.

Finely slice the onions for the purée with a mandolin, then fry in a scorching pan, adding the butter and thyme after a minute until all steam has gone and the onion is deeply caramelised. Deglaze with the madeira and cook slowly for 30 minutes, then add the cream and cook for another 20 minutes.  Blitz and pass.

For the madeira sauce, chop and sweat the shallot in a pan with a knob of butter and the thyme. Deglaze with madeira and reduce by two thirds, then add the chicken stock and repeat. Add the cream and reduce by half, then whisk in the diced butter.

To serve, roast the chicken in a pan. Cut cloves of black garlic in half and place on the onion purée. Add a spoon of mash to the middle of the plate, grill 2 leaves of baby gem per person and place on top of the mash. Fry the trompette mushrooms, finishing with a squeeze of lemon juice, and scatter on the plate. Add the chicken and pour sauce over the breast, then shave fresh truffle generously over the top.