1 bouquet garni (rosemary, thyme, parsley stalks and bay leaf)
50 g butter
250 ml white wine
500 ml chicken stock
100 ml cream
1 bunch tarragon (finely chopped)
6 free-range chicken breasts
6 large potatoes
20 g butter
100 ml chicken stock
18 baby shallots or pearl onions (skinned)
Using a large pot melt the butter with some olive oil. Add the onions, celery, garlic and leeks and sauté until soft but do not colour. This will take 5-8 minutes. Add the white wine and bouquet garni and reduce by ½. When reduced add the chicken stock and cream and reduce by ½. Strain the sauce through a fine sieve and add the tarragon and set aside.
Drop the shallots into boiling water and cook for 2-3 minutes until you can pierce the shallots with a knife. Take out of the boiling water, dry and set aside.
Using a round cutter cut a fondant shape out of each potato. Put some butter and olive oil in a hot pan and place the fondant potatoes into the pan. Cook the bottom until brown and then turn. Add the chicken stock and cover the potatoes with some baking parchment to seal the steam inside. Cook for 15-20 minutes until the potatoes are cooked, set aside when ready.
With the chicken season the fillets and place skin side down on a hot pan, After 2-3 minutes turn over and place in the oven for 10-12 minutes depending on the thickness. Just before the chicken is cooked place the onions on the same pan so that they get a nice brown glaze.
To serve place the chicken in the centre of the plate with three glazed shallots and a fondant potato. Drizzle the tarragon veloutè around the plate and serve. For an optional extra you could drizzle some homemade gravy around the plate and over the fondant potato also.