Ingreadient :

• 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

Direction :

1. Heat the oven to 200C.
2. Place the bread, lemon, capers and anchovies in the oven to dry out for 10 minutes.
3. 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.
4. 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.
5. 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.
6. Cook the cabbage in butter and water for 2 to 3 minutes. All the liquid should have gone.
7. 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.