Date Published:03/04/2009 15:41:26

Roast corn-fed chicken with wild garlic and St Georges mushrooms

This is a beautifully light but flavoursome dish full of the joys of Spring!!

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 and cook until the skin is golden-brown, then add the 6 peeled baby onions and ½ tsp caster sugar to the pan. Turn the chicken breasts over and transfer to a 160C 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 mushrooms, heat a non-stick frying pan until hot and add the 50g butter to the pan. When the butter is foaming, add ~200g St Georges mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes.

Add 4 chopped shallots and cook for a further two minutes. Reduce the heat and add 200ml single cream. Gently heat to bring to the boil, reduce the heat and add the ~12 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 with boiled and buttered chive new potatoes on the side.