Herbed and Nut Crusted Chicken - James Martin Chef

Ingredients

• 1 chicken, portioned into 4
• 1 tbsp Dijon mustard
• 75g cobnuts and walnut mix, roasted and crushed
• 1 tbsp capers
• 1 small bunch of parsley
• 2 thick slices of white bread
• 1 lemon zest
• 4 anchovy fillets
• 300ml chicken stock
• 50ml double cream
• 15g butter
• Mash
• 2 tbsp walnut oil
• 1 hispi cabbage, sliced
• 50g butter
• 50ml water
• Heat the oven to 200C.
• Place the bread, lemon, capers and anchovies in the oven to dry out for 10 minutes.
• Heat a large fry pan to hot, fry the chicken in the pan skin side down for 4 to 5 minutes, then finish by cooking in the oven for 15 to 20 minutes.
• Blitz the bread, lemon, capers, anchovies and parsley to a fine paste. Then, mix in the nuts. Brush the breast of the chicken with mustard, and top it with the crust you just blitzed.
• For the sauce, pop the chicken stock in a pan and bring to the boil. Reduce this by half and finish with the cream and butter. Season.
• Cook the cabbage in butter and water for 2 to 3 minutes. All the liquid should have gone.
• To serve, serve mash into small bowls, spoon the cabbage onto plates, sit the chicken on top, spoon the sauce around and drizzle in walnut oil.