*This recipe is gluten-free according to industry standards


  • 100g sea salt
  • 1 clove garlic
  • a handful of sprigs herbs, rosemary, thyme, parsley, bay, sage or tarragon
  • 2 skinless chicken breasts


  • 100g butter
  • 6 cloves
  • 1 bay leaf
  • 650g shallots, peeled and sliced
  • 200g sheep's yogurt


  • 8 spring onions, small
  • 8 picked onions, halved
  • olive oil
  • 25g butter
  • 100g chestnut mushrooms


  • STEP 1

    To make the purée, heat the butter in a pan over a medium heat. Add the cloves and bay leaf and fry for a minute.

  • STEP 2

    Add the shallots, season and cook slowly over a low heat for an hour, stirring regularly until the shallots are soft.

  • STEP 3

    Remove the cloves and bay leaf, add the yogurt and cook for 5 minutes. Add to a food processor and blend. Pass through a fine metal sieve and season. Keep warm

  • STEP 4

    Whizz the sea salt, garlic and herbs to a paste in a food processor. Thoroughly coat the chicken in this and chill for 40 minutes. Rinse off the mix under cold running water.

  • STEP 5

    Heat 5cm of water in a pan just wide enough to fit the chicken breasts in a single layer over a medium heat.

  • STEP 6

    Bring to the boil, add the chicken breasts, and put on a lid lined with a double layer of foil and remove from the heat. Leave to sit for 15-20 minutes. Slice lengthways and keep warm.

  • STEP 7

    Heat a griddle pan until hot. Toss the spring onions and pickled onions with a little oil. Griddle for 3-4 minutes until charred.

  • STEP 8

    Heat the butter in a frying pan, when it foams add 1 tbsp of water and the mushrooms. Season and cook until tender.

  • STEP 9

    Place the chicken on the shallot purée. Scatter with the onions and mushrooms.


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