Preheat oven to 190'C.
Season the chicken with salt and pan fry with half of the olive oil until golden brown on both sides. Mix the mustard with the paprika and a pinch of pepper. Brush this mixture over one side of the sealed chicken breast.
Pick the thyme leaves from their stalks and finely chop. Set half of the thyme aside to use in the onions and then mix the rest into the breadcrumbs. Dip the mustard brushed chicken into the breadcrumbs and coat one side. Place on an oiled baking tray and cook in the oven for 8 to 10 minutes or until the breadcrumbs are golden and the chicken is cooked. If the breadcrumbs start to take on too much colour before the chicken is cooked, cover with foil for the remaining cooking time. Rest for at least 5 minutes before serving.
Peel and finely slice the onions and the garlic. Add to a saucepan along with half of the butter and a splash of olive oil. Cook over a medium heat until the onions soften and begin to turn golden brown. Add a pinch of salt and the chicken stock. Warm through and then place in a food processor and blend with the remaining butter until you have a smooth puree.
Roast the potatoes in the oven with olive oil, garlic, thyme and season with salt, cook till tender around 30 minutes. Before serving crush lightly with a fork using some of the cooking oil and roasted garlic.
Cut the white of the leek into rings and blanch in boiling salted water until tender. Drain and then toss the leeks through butter along with a pinch of sea salt and a pinch of black pepper.
Serve the chicken next to a ring of crushed potoatoes with a generous spoonful of the onion puree and arrange the leeks alongside.
«This recipe will also work well using chicken thighs but they will take longer to cook. Cook for about 30 minutes at 170'C and keep a close on the breadcrumbs to ensure they don't burn.»
Chicken brushed with mustard and paprika before being coated in thyme breadcrumbs and cooked until golden brown. Serve with a caramelised onion puree, buttered leeks and roasted new potatoes.