Corn-fed chicken, tagliolini and roast onions – by Richard Corrigan

INGREDIENTS

(serves one)

1 chicken breast
5g Alsace bacon
50g tagliolini, cooked
15g butter
20ml chicken jus
5g tarragon, chopped
10g lemon zest
20g red onions, roasted in wedges with wine and olive oil
20g spinach
10ml olive oil

For the lemon oil 5 litres olive oil
20 strips of lemon zest

METHOD

Make the lemon oil by infusing olive oil with the lemon on the stove. Cool.

Place bacon under chicken skin before roasting chicken. Reheat tagliolini and finish with butter.

For the sauce, combine chicken jus with lemon oil, chopped tarragon and lemon zest.

Sauté spinach and place it on the bottom of dinner plate. Carve the chicken and arrange on top of the spinach, then place roasted onions around it. Arrange the tagliolini to one side. Spoon sauce over chicken.

Richard Corrigan