Ingredients

• 3medium desiree potatoes, peeled and diced
• 2tablespoons full cream milk
• 20gunsalted butter
• 50mlpure cream

• 1chicken supreme(chicken breast with skin on and first joint of wing bone attached)
• 1teaspoon sea salt
• ½ teaspooncracked black pepper
• 10gbutter
• 2 teaspoonsolive oil
• 4 clovesgarlic, unpeeled
• 4sprigs rosemary
• 4sprigs thyme
• 20gbutter
• 1 tablespoonplain flour
• 200mlchicken stock
• 50mlpure cream
• 100ggreen beans, top and tailed
• 1 bunchdutch carrots, peeled

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Method

• Preheat oven to 180'C.
• For mash, place potatoes in a medium saucepan half filled with cold water and place over a high heat. Bring to the boil then reduce heat to simmer for 10-15 minutes or until tender. Drain well and push through a ricer. Add milk, butter and cream, season with salt and pepper and beat to combine.
• Rub chicken skin with sea salt and cracked black pepper.
• Heat butter and oil in a medium frying pan over a high heat, add seasoned chicken, seal on all sides and pan fry skin side down until skin is crispy. Remove from the pan, place in a medium baking paper-lined roasting dish and add garlic, rosemary and thyme. Bake for 5-7 minutes.
• Remove chicken from roasting dish and pour pan juices into a small saucepan. Place saucepan over a high heat, add butter and flour and mix to combine. Cook for 1-2 minutes, stirring continuously and pour in stock, whisking to combine. Cook for 3-4 minutes or until sauce thickens and boils. Stir in cream and season with salt and pepper.
• Steam beans and carrots in a vegetable steamer over a saucepan of boiling water until tender.
• To serve, place spoonfuls of mash in the centre of a serving plate, arrange chicken on top with carrots and beans and a drizzle of sauce.