3oz breast of chicken (skinned and fully trimmed)
3-4oz hard, dry butter
3-4 oz French beans
Spoonful beurre blanc
For the Apple Puree:
4oz apples, sliced, core and skin removed
2oz water
1oz caster sugar
½ vanilla pod
Pinch of nutmeg
Method
1.
Place the apples, water, sugar and vanilla in a pan, heat to boiling then simmer for 40 minutes. Allow to cool then blend, add a touch of nutmeg and pass through a sieve. Measure off 1oz for this recipe.
2.
Lay the breast of chicken on a deep foil lined baking tray with the butter which should be sliced into fine strips. Place in a pre-heated oven (150-160 o C/ Gas mark 2) and slow bake for 50 minutes, basting occasionally whilst cooking.
3.
Meanwhile top and tail the French beans and cook in lightly simmering water for 3-4 minutes. Drain and refresh in iced cold water then pat dry.
4.
Remove the chicken from the oven and let it rest with all the juices and butter in a deep dish for a further 20 minutes.
5.
Gently warm the French beans in a little olive oil and carefully warm the apple puree.
6.
Remove the chicken from the juices, slice lengthways and arrange the slices in a 'Rosette' style on the plate. Complement with the beans and puree and finish with the beurre blanc. Add a splash of olive oil and lemon juice and season to taste.
