450 g Jersey Royal new potatoes;
-scrubbed
1 350 gram bun asparagus
Olive oil; for cooking
1 lg Onion; (Spanish)
4 Skinless chicken breast
-fillets; trimmed
10 Rindless smoked bacon
-rashers
4 Fresh tarragon sprigs; plus
-extra for
; garnish
Knob unsalted butter
150 ml Double cream
1 tb Brandy; (optional)
Salt and freshly ground
-black pepper
Preheat the oven to 180C/350F/Gas 4 and heat a large non-stick frying
pan.
1 Thickly slice the potatoes, place in a pan of boiling salted water,
cover and cook for 6-8 minutes until tender.
2 Cut the woody stem off the asparagus spears and trim down to an
equal size. Place in a small roasting tin and drizzle over a little
of the olive oil.
3 Add a good grinding of black pepper and roast for 12-15 minutes
until tender and lightly charred, checking and tossing occasionally.
4 Add a little olive oil to the heated frying pan. Finely chop the
onion and add two-thirds to the pan, stirring to coat (reserve the
rest for later). Cook for 2-3 minutes until softened but not
coloured, stirring occasionally.
5 Cut the chicken into 1cm/ 1/4″ slices on the diagonal and cut five
of the bacon rashers into strips.
6 Add the chicken and bacon to the pan with the softened onion,
increase the heat and saute over a fairly high heat for 8-10 minutes
until the chicken is cooked through and the bacon is crisp, tossing
occasionally.
7 Heat a small frying pan. Cut the remaining five bacon rashers into
small pieces.
8 Add some olive oil to the heated frying pan and then add the
remaining onion and bacon pieces. Cook for a few minutes until crisp,
stirring occasionally.
9 Remove the leaves from the tarragon and finely chop the leaves,
reserving some sprigs for garnish.
10 Drain the potatoes and push a layer into the bottom of a 10cm/4″
lightly oiled cooking ring (only make one).
11 Scatter a little bacon and onion mix, reserving some for the sauce
and sprinkle over some of the tarragon. Repeat, finishing with a
layer of potatoes and seasoning as you go.
12 Add a little more oil and a knob of butter to the frying pan used
to cook the bacon and onion mixture in and carefully transfer the
layered potato cake on to the pan.
13 Cook for a few minutes on each side until lightly golden, carefully
turning over with a fish slice.
14 Place the cream in a small pan with the brandy, if using and
simmer for about five minutes until reduced and slightly thickened,
pouring about 1 tbsp of the juices from the chicken pan, stirring
occasionally.
15 Stir the remaining crispy bacon and onion mixture into the sauce
and cook for another minute until well combined.
16 Transfer the layered potato cake on to a serving plate, carefully
remove the cooking ring and pile the chicken saute on top.
17 Arrange the asparagus around the edge of the plate in a criss-cross
fashion and drizzle around some of the sauce. Garnish with a tarragon
sprig and serve at once.
Yields
4 servings