Seasonal Recipe of the Week – Roast Goosnargh chicken with sweetcorn and mushroom purée

INGREDIENTS (Serves two)

For the chicken 2 Goosnargh chicken breasts or quality equivalent, seasoned
1 sweetcorn cob
60g trompette mushrooms for the garnish
4 baby leeks or spring onions
A little oil/butter for roasting the chicken and cooking garnishes

For the purée 200g field mushrooms
1 shallot, peeled and thinly sliced
50ml double cream
80ml chicken stock

For the gnocchi 100g of baked and riced Desiree potatoes
1 egg yolk
10g potato flour
10g grated Parmesan
Salt and pepper

METHOD Roast the seasoned chicken supremes until just tender, at approximately 180°C for 9 minutes.

Add the sliced shallots and a pinch of salt to a pan with a little butter or oil and sweat down for 3 minutes. Cut the field mushrooms into dice and add to the shallots. Cover with a lid and cook until all of the moisture has evaporated in the pan, approximately 8-9 minutes. Add the double cream and boil, then blend and pass through a fine sieve. Adjust the seasoning.

Cook the baby leeks in the boiling water and keep hot until needed.

Mix the sieved potato with the other gnocchi ingredients, season and roll into a sausage shape. Cut into rounds the diameter of a 50p piece, blanch in boiling salted water, then refresh in iced or cold water. Drain and place on to paper to dry out a little. Heat a pan with a little oil and fry the gnocchi until golden brown on both sides.

Boil corn on the cob until tender - about 15 minutes. Cut two pieces from it and warm once required. Sauté the trompette mushrooms in a little oil, season and keep hot.

To serve Spoon some of the purée into the middle of the warm plates. Then add the chicken breasts that have been cut in half lengthways - followed by the remainder of the garnish. Serve immediately. You can make the gnocchi in advance in a larger batch, portioned and frozen.
Allan Pickett, head chef, Plateau, London

RECOMMENDED WINE
I have plumped for a Viognier made by Stephane Ogier in France's Northern Rhône valley. It has a wonderful nose of white peaches and ripe apricots and a bone-dry palate. Being fermented and aged in oak barrels gives the wine plenty of body but a refreshing acidity successfully slices through the creamy, rich sauce. This grape is as voluptuous as Chardonnay. Yet the striking minerality and racing acidity makes the slightly tropical flavours seem sweet and boisterous.
Richard Rotti, group wine buyer, Caprice Holdings