Butterfly each chicken breast and then add the salt, pepper and lemon thyme. Roll the chicken up and then wrap tightly in clingfilm to form ballotines.
Bring a large saucepan of water to the boil and then add the chicken. Place a plate on top of the chicken to ensure they are well-immersed. Bring back to the boil and then lower the heat and poach the ballotines for 15 minutes.
Once cooked, remove from the water and remove the cling film. Sear each ballotine in a hot pan with olive oil.
Turn the artichokes and remove the choke using a small paring knife. Cut each artichoke into quarters and reserve in lemon water.
Wash the potatoes and cut into quarters.
Thinly slice the green part of the spring onions. Remove the root and cut the bulbs into quarters.
Peel and finely chop the garlic. Finely dice all of the olives.
Melt the butter in a saucepan. Once the butter begins to foam, add the potatoes, garlic, spring onion bulbs and the artichokes. Season with salt and cook over a medium heat, stirring often.
Once cooked, add the black pepper, olives and the finely sliced spring onion.
Combine the balsamic vinegar, fleur de sel and the olive oil.
Cut the chicken ballotines into slices.
Plate the vegetables and then place the chicken on top. Finish with a drizzle of the balsamic vinaigrette.
«Feel free to poach the chicken in advance and then simply sear in a hot pan when you are ready to serve.»
Butterflied chicken supremes stuffed with salt, pepper and lemon thyme before being poached and then seared in a hot pan. Served with artichokes, baby potatoes and spring onions cooked with olives and garlic.