Chicken Diane - James Martin Chef

Ingredients

• 1x 1.2kg Chicken Crown (Wishbone removed)
• 1 Ltr Water
• 100g Sea Salt
• 1 Lemon Peel
• 1 Bulb Garlic Smashed
• 2 Spring Thyme
• 5 Black Peppercorns
• 225g Butter
• 25g Soft Herbs (Tarragon, Chive, Chervil – chopped)
• 10g Smoked salt
• 10g Roast Garlic
• 100g Brioche Breadcrumbs
• To Taste Lemon Zest & Juice
• 30g Olive Oil
• 100g Diced White Onion
• 50g Diced White Button Mushrooms
• 50g Diced Shiitake Mushrooms
• 1x Large King Oyster Mushroom Diced
• 1x Clove of garlic grated
• 80g Brandy
• 1tsp Wholegrain Mustard
• 1tsp Dijon
• 1tsp English Mustard
• 150g Chicken Sauce
• 30g Crème Fraiche
• 2 sprigs Tom Thyme
• 1kg Koffman Potatoes (cut into wedges, skin on)
• 1kg water
• 300g duck fat
• 20g salt
• 10g garlic powder
• 100g rice flour
• 10g salt
• 4g garlic powder
• Put the water, thyme, duck fat, salt and smashed garlic in a pan, bring to the boil, once boiled remove from the stove and leave to infuse for a couple of hours, even better overnight.
• Mix the rice flour, salt and garlic powder.
• In a large pan bring the infused water back to the boil; put in the potato wedges and cook on a medium heat for 5-6 minutes until just cooked, a small knife should slip through.
• Remove the potatoes from the pan then place into a colander and shake to fluff and dust with a good amount of rice flour, shake slightly again to cover.
• Place onto a tray lined with paper and freeze. Keep them frozen.
• Fry at 190°C until golden, fluffy and crispy.