Roast Chicken Breasts, Veloute, Thyme Gnocchi & Onion Puree

Method

Roasted Chicken Breasts

1. Heat oven to 150°C
2. Rub approx 5g of the soft butter on to each of the breasts, sprinkle with ½ the chopped thyme, and ½ the lemon zest and some salt and pepper, turn over and repeat
3. Large frying melt the remaining butter with the oil until hot and foaming, place the breasts in skin side down and cook for 2mins, turn over and repeat for a further minute.
4. Place in the oven for 8mins; then turn the oven down to 110°C, and cook a further 3mins, remove from oven, cover with foil and rest for 10mins before serving

Thyme Gnocchi

1. Mix the potato, the cheese, thyme and egg yolks till combined and then add the flour to create a firm potato dough
2. Flour a work surface and roll into a long sausage, approximately 3cm in diameter and then cut into 2.5cm length pieces.
3. Bring a large pan of salted water to the boil, then reduce to simmer.
4. Drop the gnocchi into the water and cook for 4-5mins, firm yet soft. Drain with a slotted spoon into some iced water to cool.
5. When cold remove from the water, place into a container until required.
6. To serve melt 75g butter until foaming and toss the gnocchi until hot.

Caramelised Onion Puree

1. Place the butter, bay leaf and onions in a pan and cook the onions slowly until soft and golden brown.
2. Drain the butter from the onions and then add the milk, cream and thyme.
3. Bring to the boil, season, turn down to simmer and cook for 5mins
4. Transfer to a food processor and blend until smooth, season (you can adjust the consistency with milk if you require a thin puree)
5. Pass through a fine sieve, leave to cool.
6. To reheat place some of the puree in a covered dish and warm in a microwave.

Chicken Veloute

1. Heat the oil in a large pan and sweat the chicken wings until golden brown.
2. Remove the wings from the pan and allow draining in a sieve
3. Add the shallots, garlic and mushrooms to the pan and sweat until soft and without colour. Add the wings back to the pan along with the thyme.
4. Add the wine to deglaze the pan and reduce by 2/3.
5. Add the stock and reduce by half.
6. Add cream, bring to boil and then pass through a fine sieve and then a fine cloth (muslin) and then season.
7. Store in a fridge until required.
8. Heat through in a clean sauce pan and if you wish, blend with a stick blender to foam up the sauce.

To Serve

To serve, swirl some of the warm onion puree on to the middle of a warm plate, place the hot gnocchi on top and then place a breast on top of that finish with some of the veloute.

Recommended Wine

Chateau de Fonsalette 2002, Cotes du Rhone, France