Ingredients

• 2 organic boneless chicken breasts
• skin on
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 6 baby onions
• peeled and halved
• ½ tsp caster sugar
• 6 new potatoes
• halved lengthwise
• 1 bunch fresh chives
• finely chopped
• salt and freshly ground black pepper
• 50g/2oz butter
• 200g/7oz pied de mouton mushrooms (or other wild mushrooms)
• cleaned and trimmed
• salt and freshly ground black pepper
• 4 shallots
• finely chopped
• 200ml/7fl oz single cream
• 12 wild garlic leaves
• finely chopped

Directions

• Preheat the oven to 160C/320F/Gas 3.
• For the chicken
• season both of the chicken breasts with salt and freshly ground black pepper
• then place
• skin-side down
• into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown
• then add the baby onions and sugar to the pan.
• Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes
• or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes.
• For the potatoes
• place the potatoes into a saucepan of water
• add salt and bring to the boil. Reduce the heat and simmer for ten minutes
• or until tender
• then drain off the liquid.
• Add the chives and season
• to taste
• with salt and freshly ground black pepper and leave to stand.
• For the mushrooms
• heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming
• add the mushrooms
• season with salt and freshly ground black pepper and leave to fry for 1-2 minutes.
• Add the chopped shallots and cook for a further two minutes.
• Reduce the heat and add the single cream. Gently heat to bring to the boil
• and
• once boiling
• reduce the heat and add the wild garlic leaves. Stir well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side.