Preheat the oven to 180'C.
Heat the oil in a pan, season the chicken and cook skin side down. When golden turn and add the butter till it starts to froth. Baste the chicken and place in the oven for around 10 minutes.
Finley slice the peppers and onions and sweat until soft in a wide bottomed pan in the olive oil. Add the sugar and when dissolved add the vinegar. Cook until the mixture is thick and sticky. Season with Maldon sea salt and keep warm.
Peel and slice the potatoes into 1cm thick discs. Heat the olive oil in a heavy bottomed pan. Add the potatoes and the oregano holding some leaves back for garnish. Transfer to the oven and cook for 15 minutes turning halfway to make sure both sides are coloured. When the potatoes are cooked season with Maldon sea salt.
Pick the basil leaves and keep a few to garnish the pate. Blanch the remaining basil in boiling water for 10 seconds and then refresh in ice water to retain the colour. Blend with the oil and pass through muslin cloth until you have a clear green oil.
Cut the chicken into three pieces making sure the bone stands tall. Place three quenelles of pepperonata around the plate, balance three discs of potatoes against the chicken. Garnish with fresh oregano and basil leaves and drizzle with basil oil.
«During winter try using root vegetables such as celeriac and swede instead of potato.»
Roasted cornfed chicken supreme, with sweet pepperonata, crisp confit potatoes and a fragrant basil oil.