For the Mushroom Stock: Sweat off shallots, garlic and thyme until soft then add herbs, stock and dried mushrooms. Boil and simmer for 40 minutes. Strain and reduce to 200mls, then add cream and milk. Season and leave to one side until serving.
For the Creamed Mushrooms: Heat up a large frying pan, when hot add oil, butter, mushrooms, thyme and garlic and fry until golden. Strain off excess fat and discard garlic and thyme. Put the mushrooms into a small pot add the cream and reduce by half or until the cream coats the mushrooms.
For the Tart Fine:
To make the tart slice the onions really fine and cook in a sauce pan with the butter and thyme on a low heat for one hour.
Then strain off any excess butter and spread out evenly over the puff pastry that has been cut into four discs, leaving a small boarder around the outside as you would when making a pizza.
Then bake in a preheated oven at 1600C for 15 mins until the pastry is cooked.
When cooking the chicken crowns, preheat the oven to 1900C. Brush the chicken skin with butter and season well ensuring to season inside the cavity.
Fry in a frying pan with a little oil until the skin on both sides is golden brown and transfer to the oven. Cook for 25 mins or until the sauce runs clear when up, insert a small knife into the back part of the breast.
To finish place one onion tart in the centre of each plate, top with the creamed mushrooms and the chicken breast, then top with little mushroom sauce.
On the side serve a nice rocket and parmesan salad with balsamic dressing. Enjoy!