Wild Garlic butter Chicken served on a bed of Cauliflower puree with a Hazelnut crumble.
Pre-heat oven to 200 degrees.
For the wild garlic butter, beat 100 grams of butter and chopped wild garlic in kitchen aid till light and fluffy.
Add a pinch of salt.
Using your finger, create an air pocket between the skin of the chicken and the breast meat. Pipe/spoon the garlic butter inside the cavity and place in the fridge to set for 1 hour.
For the cauliflower puree, cover the sliced cauliflower with the milk, cream and a pinch of salt in a large pot.
Cook till tender on medium heat and then puree to silky smooth.
With the hazelnut crumble, place the butter in a pan and melt on low heat.
Place the hazelnuts with the butter and increase the heat to medium. Cook until hazelnuts are nice caramel colour & roasted (4-5 minutes)
Blitz in a food processer till a crumble consistency
Once the crumble and puree are finished and the chicken has marinated in a fridge, heat an oven proof fry pan on medium-high heat. Add enough olive oil to coat the bottom of the pan.
While the oil heats up, generously season both sides of the chicken with salt and pepper then place the chicken breast, skin side down carefully into the oil.
After about 6 minutes, flip the chicken (the skin should be golden brown) and cook the second side for 2 minutes.
Once golden in colour place in the oven for 4-6 minutes, then remove and baste.
Rest in a warm spot.
Check the chicken with a meat thermometer (it should be oven 70 degrees) or simple pierce the thickest part of the chicken, make sure the juices run clear.
Serve with the cauliflower puree, hazelnut crumble and a light salad, and ENJOY!