Ingredients

• 2 x Chicken breast with wing bone attached
• Butter for basting
• 150 ml Chicken stock (real is preferable)
• 50 ml White wine
• 2 tbsp Butter
• 2 potatoes
• 100ml cream
• 100g butter
• Salt
• 300 g Green beans
• 1 teaspoon Butter

1. 1. Boil potatoes in salted water until very soft.
   2. Remove the top section of the wing leaving just the drum stick section attached to the breast. With a small knife remove the meat from the bone leaving the bone exposed. This is purely for aesthetic purposes, so totally optional.
   3. Season well with salt on both sides. Heat some neutral oil in a pan until it is very hot. Dry the skin well with some paper towel and cook the chicken breast, skin-side down for about 5 minutes, until you have crispy skin with a golden brown colour. Reduce the heat if it starts to get too dark.
   4. Reduce the heat to medium, turn the chicken breast and cook for a further 5 minutes. Now you can start basting by adding a tablespoon of butter, a bay leaf and/or whatever aromatic you want (thyme, garlic etc.) Baste for approximately 3-4 and finish in the oven by putting the pan straight into a 180°C oven for about 5 minutes or until it reaches 68-69°C. The residual heat should bring the meat to the safe temp of 75°C. Alternatively you can skip the basting and finish straight in the oven for about 7-9 minutes.
   5. Once the chicken is cooked you will use the tasty brown bits left in the pan to make the sauce. First pour off the fat. Now deglaze with a splash of wine, allow to cook for a few minutes. Then add 200ml of chicken stock and continue to to cook until it is reduced by half. Now over a low heat, add the butter piece by piece, swirling the pan as you do. The butter should emulsify as you add it to make a delicious rich sauce. Keep warm but do not boil.
   6. Heat the cream and butter, and after peeling and passing the potatoes through a potato ricer add the heated cream mixture. Mix and add salt to taste.
   7. Cook the trimmed beans in salted water for about 5 minutes and toss in butter.
   8. Carve the chicken breast and serve on a bed of mash and green beans, and finish with pan jus.