Chicken and mushrooms served with seasonal greens

Method

1. Trim the winglet bone from the chicken breast and cut into small pieces. Set aside.

2. Heat a drizzle of olive oil in a frying pan and sweat the shallots and winglet trimmings, without colouring, for 3-4 minutes. Add the Madeira wine, thyme, and bay leaf then stir in the double cream and bring to the boil. Reduce the heat to a simmer, then add the chopped mushroom stalks and mix well. Season to taste with salt and pepper.

3. Pass the liquid through a fine sieve, then stir in the chopped chervil. Keep warm.

4. Place the chicken breast on top of a sheet of clingfilm, season with salt and pepper and drizzle with olive oil. Wrap up the breast in the cling film and twist the ends to seal, then place into a pot of simmering water for 7-8 minutes.

5. Melt a knob of butter in a frying pan and heat until frothing. Remove the chicken from the pot, unwrap the clingfilm and place in the frying pan. Cook over a high heat for 2-3 minutes on both sides, or until golden-brown and cooked through. Transfer the chicken to a warm plate and leave to rest.

6. In the same frying pan, lightly fry the bacon lardoons for 1-2 minutes, then add the chestnut mushrooms and continue to cook for a further 2-3 minutes, or until soft.

7. In another frying pan, heat a drizzle of olive oil and lightly fry the sliced garlic unti golden. Add the spring greens and cook for 2-4 minutes, until tender. Stir though the remaining butter and add a splash of water and cook until the liquid has reduced.

8. To serve, pile the spring greens onto the centre of a serving plate, place the chicken on top, then spoon over the bacon and mushrooms and finish with a drizzle of the Madeira sauce.