Ingredients

• 4 boneless chicken breasts
• wing bone attached
• 6 tbsp fresh chervil leaves
• 6 tbsp flatleaf parsley
• leaves only
• 3 tbsp freshly grated parmesan cheese
• 1 garlic clove
• 1 tsp salt
• ½ tsp black peppercorns
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz butter
• 1 tbsp olive oil
• 200ml/7fl oz red wine
• 300ml/11fl oz chicken stock
• 75g/3oz butter
• 1 banana shallot
• finely chopped
• 1 garlic clove
• finely diced
• 4 rashers bacon
• cut into lardons
• 400g/14oz pointed cabbage
• finely shredded
• 150g/5oz cooked chestnuts
• roughly chopped
• 200ml/7fl oz water
• 4 sprigs fresh chervil
• to garnish

Directions

• Preheat the oven to 190C/325F/Gas 5.
• For the chicken
• cut the meat around the end of the wing bone and push down towards the breast
• exposing the bone. Taking great care
• using the heel of the knife
• cut off the small knuckle at the end of the bone to leave a clean straight bone. Carefully lift the skin away from the breast meat
• starting at the end furthest away from the bone
• but leaving it intact and still attached at the bone end.
• Place the chervil
• flatleaf parsley
• parmesan
• garlic
• salt and peppercorns into a pestle and mortar and pound to a paste. Add the extra virgin olive oil and pound once more to a smooth paste. Season
• to taste
• with salt and freshly ground black pepper.
• Spoon the herb mixture onto the chicken breasts
• then smooth the skin back down to cover the herbs.
• Heat half the butter and the olive oil in an ovenproof frying pan
• add the chicken breasts
• skin-side down and fry for two minutes
• until the skin is crisp and golden-brown then
• turn over and cook for another minute. Transfer to the oven for 15 minutes
• until the chicken is golden-brown and cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove and rest for five minutes.
• Heat a frying pan until hot
• add the red wine and cook until the volume of the liquid has reduced by a third
• then add the chicken stock and cook until the volume of the liquid has reduced by a half. Add any chicken juices from the rested chicken
• season
• to taste
• with salt and freshly ground black pepper and add the remaining butter.
• For the cabbage
• heat a deep-sided frying pan until hot
• add half the butter
• the shallot and garlic and sweat for 1-2 minutes. Add the bacon and cook for two minutes until just starting to crisp. Add the cabbage and chestnuts
• sauté for 1 minute then add the rest of the butter and the water. Bring to a boil
• turn down the heat and simmer gently for 4-5 minutes until the cabbage is tender and the sauce reduced slightly. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the cabbage into the centre of each plate
• cut each chicken breast into three slices and place on top of the cabbage. Spoon the sauce around the edge and garnish with a sprig of chervil.