Pan roasted chicken with sea salt & thyme, with crushed "champ" potatoes and sage cream

This dish is inbeliveably simple but hearty and pleasant. During the cloder months from late autumn to early spring, this dish will bring a smile to the faces of its audience. It utilised the more pungent flavours that the colder months provide, from the fragrance of sage and the punchy flavour of the onions, the thyme sits amongst it all adding further fragrance and flavour which goes perfectly with the chicken

Ingredients:

1 whole chicken breast, skinned and deboned

1 tbsp fresh thyme

1 sprig of fresh thyme (garnish)

4 whole spring onions, washed & chopped into 1/2 centimetre echelons

4 cooked salad new potatoes

50 ml dry white wine

50 ml double cream

1 tsp sea salt

1 tsp fresh sage, torn into equal size pieces.

1 tsp butter

Pinch black pepper.

Method:

Season the chicken with the sea salt & thyme both sides.

In a large saute pan, add the butter, sear the chicken until golden brown on one side, then turn. Saute the spring onions until bright green. Crush the salad potatoes and stir into the spring onions. Put the whole pan into the oven to cook (approximately 10 minutes at 200C.)

For the sauce, in a sauce pan combine the wine and sage, and bring to the boil. Reduce liquid by half then add the cream. Add the pinch of black pepper, then reduce the volume by half once more (until sauce is thickened).

When chicken is cooked, cut in half lengthways and serve on top of the champ potatoes. Use the sprig of thyme to garnish, and decorate with sage cream. Serve.