Perfect winter dish to warm up any cold day .
Preheat the oven to 200'C.
Season the chicken supreme on both sides with Maldon sea salt.
Heat a frying pan until hot and add a splash of sunflower oil. Cook skin side down until the skin is crispy and golden brown. This should take 2-3 minutes. Turn the breasts and cook for 2 minutes before transferring to the oven to cook for a further 6 minutes. Allow the chicken to rest for 5 minutes before serving.
Preheat the oven to 200c. Remove the outer layer of leaves, wash and dry the cabbage. Cut each cabbage into 4 lengthwise. Heat the oil in a large frying or grill pan. Place the cabbage in, cut side down and cook over a high heat for 1 minute. Add the butter to the pan and continue to cook until the cabbage is golden brown before turning onto the second cut side and cooking until golden brown. Flip the cabbage onto the curved edge, baste with the butter and place into the oven for 10 minutes.
Bring a pot of water to the boil, then add the kale and cook for about 3 minutes or until tender.
Drain and sautee in a very hot pan with a drizzle of oil, adjust seasoning and reserve.
For the sauce:
Peel and finely dice the shallot , mince the garlic cloves, pick and finely chop the tarragon.
Heat a saucepan over a medium heat and add the olive oil. Cook the bacon lardons until golden brown then add the shallots . Cook for 3 minutes before adding the garlic and stock. Bring to the boil, simmer for 2 minutes then add the double cream and reduce for 2-3 minutes until coating consistency.Add the tarragon.
Cook the chestnut with butter in a pan until golden brown
Place a bed of kale on a deep plate , cut diagonally the chicken in two equal parts and place on top, garnish with the cabbage and chestnuts , finish the dish with the sauce
« You could make this dish with guinea fowl or duck for a difference flavour. »