- 55g/2oz butter
- 2 tsp olive oil
- 2 potatoes, peeled and cubed
- 1 garlic clove, crushed
- ½ onion, chopped
- 2 sprigs rosemary, leaves picked and finely chopped
- salt and freshly ground black pepper
- ½ lemon, juice only
- 1 tbsp butter
- 1 large shallot, finely chopped
- 2 handfuls morel mushrooms, cleaned
- generous splash Madeira
- 250ml/9fl oz chicken stock (preferably white chicken stock)
- 250ml/9fl oz double cream
- 4 chicken breasts
- 250g/9oz baby courgettes
- 250g/9oz baby leeks
- 250g/9oz sugar snap peas
- 50g/2oz butter
- Preheat the oven to 180C/350F/Gas 4. Preheat the grill to medium-high heat.
- For the Parmentier potatoes, heat the butter and olive oil in a heavy-based frying pan. Add the cubed potato and fry until nut-brown, stirring occasionally, add the garlic, onion and rosemary to the frying potatoes, mixing well. Season with salt and freshly ground black pepper.
- Transfer the potatoes to an ovenproof dish and bake for 10 minutes or until tender. Squeeze over the lemon juice.
- For the morel sauce, heat the butter in a pan, add the shallots and a pinch of salt, and fry until the shallots are softened, but not browned.
- Tip in the mushrooms and cook for a further 3-4 minutes. Add the Madeira and stock and simmer until the volume of liquid has reduced by half.
- Pour in the double cream to just cover the mushrooms and simmer for a further five minutes.
- Season and grill the chicken breasts for about 8-10 minutes, or until golden-brown and the juices run clear.
- Bring a large pan of water to the boil with a pinch of salt and add the courgettes, the leeks and the sugar snap peas. Boil for 2-3 minutes until just tender, then drain immediately and return to the pan.
- Add the butter to the vegetables and stir until the butter is melted and the vegetables are coated. Season, to taste, with salt and freshly ground black pepper.
- To serve, place a chicken breast on each serving plate and coat with the morel sauce. Serve the Parmentier potatoes and buttered baby vegetables alongside.