Ingredients

• 25g/1oz shallots
• sliced
• 2 cloves garlic
• peeled
• 200g/7oz unsalted butter
• 5 sprigs thyme
• 1 bay leaf
• 50ml/2fl oz Somerset cider brandy
• or other similar cider brandy
• 500ml/17fl oz chicken stock
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 4 free-range chicken breasts
• each 200g/7oz
• salt and freshly ground black pepper
• 12 asparagus tips
• 100g/3½oz shelled broad beans
• unsalted butter
• 200g/7oz mixed wild mushrooms
• 200g/7oz baby spinach leaves

Directions

• First make the sauce. Sweat the shallots and garlic in 25g/1oz of the butter
• without colouring. Add the thyme and bay leaf and sweat for a further 2 minutes
• then add the brandy and reduce until the liquid has almost disappeared.
• Add the chicken stock and cook to reduce by half
• then add the cream. Whisk in the remaining butter. Season with salt and freshly ground black pepper and set aside.
• For the chicken
• season the chicken breasts with salt and freshly ground black pepper
• then wrap them individually in cling film to help retain their shape.
• Heat a saucepan of water until just boiling and poach the wrapped chicken breasts for 12-15 minutes or until cooked. Remove and leave to rest for 10 minutes.
• Cook the asparagus and broad beans separately in boiling salted water until tender; drain and refresh in iced water. Cut all the asparagus tips to the same length and peel the broad beans to remove their tough skins.
• Unwrap the chicken breasts. Heat a knob of butter in a frying pan
• add the chicken and slowly colour the skin until golden and crisp.
• Meanwhile
• fry the mushrooms in a little butter with salt and freshly ground black pepper. Add the mushrooms to the sauce together with the asparagus and broad beans and reheat. Quickly fry the spinach with a little butter
• salt and freshly ground black pepper
• then drain on a tray lined with kitchen paper.
• To serve
• slice each chicken breast into five rounds and arrange around warm plates. Place the spinach in the middle. Add three asparagus tips to each plate
• then spoon around the mushrooms and broad beans with some sauce.