Fricassée of chicken oysters and langoustines with girolles and roasted hazelnuts

Method

1. Preheat the oven to 180C/gas 4. Place the hazelnuts in a small roasting tin and cook for 10 minutes or until golden brown. Remove from the oven and set aside to cool.

2. Meanwhile, heat a little oil in a frying pan and fry the chicken oysters until browned. Add half the butter, 1 clove of garlic and half the thyme leaves and cook for 1 minute. Add the girolles to the frying pan, season and cook for another minute.

3. Pour in the wine, bring to the boil and simmer until the volume of liquid has reduce by three-quarters, which should take around 2 minutes. Add the chicken stock, and boil hard again, until the volume of liquid has reduced by a third.

4. Add the crème fraîche and shelled broad beans to the sauce and set aside in a warm place.

5. In a separate pan, fry the langoustines in a little olive oil with the remaining garlic and thyme. Add the remaining butter and cook for 1 minute.

6. Add the langoustines to the chicken fricassee. Stir in the chopped chives and a squeeze of lemon juice, then taste and adjust the seasoning as desired.

7. To serve, spoon the chicken fricassee into a bowl and sprinkle with the roasted hazelnuts.