Ingredients

• 2 skinless chicken supremes
• 500ml/18fl oz strong red wine
• 300ml/10fl oz chicken or veal stock
• 1 tbsp honey
• 1 garlic clove
• crushed
• 2 tbsp butter
• 1 tbsp vegetable oil
• 10 pearl onions
• peeled and blanched
• 10 button mushrooms
• 125g/4½oz smoked bacon
• diced
• salt and freshly ground black pepper
• 2 floury potatoes
• peeled and grated
• 1 shallot
• peeled and grated
• ½ carrot
• peeled and grated
• ½ parsnip
• peeled and grated
• 1 small turnip
• peeled and grated
• 1 tbsp finely chopped flatleaf parsley
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 knobs of butter

Directions

• Place the chicken supremes in a shallow dish and cover with the wine
• stock
• honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade
• drain and leave to dry on a cloth or kitchen paper
• reserving the marinade.
• Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes
• or until reduced by two thirds.
• Meanwhile
• pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes
• or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest.
• Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes
• or until browned.
• Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6.
• For the root vegetable röstis
• place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible.
• Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings
• add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring.
• Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately.