The garlic in this dish is surprisingly aromatic and not at all overwhelming

CHICKEN WITH 20 CLOVES OF GARLIC & CRACKLING

This is an adaptation of a winning dish I made in my Masterchef quarter-final all those years ago. Cooking garlic cloves slowly in the oven transforms them into what the French call perles (pearls), with a mellow, nutty flavour, the texture of haricot beans. The best foil for this sophisticated dish is rice, to soak up the golden sauce.

Preparation 20-30 minutes Cooking About 40 minutes, plus 2 hours for the garlic Serves 2

FOR THE GARLIC

20 GARLIC CLOVES (UNPEELED)

KNOB OF BUTTER

½ TSP SUGAR

FOR THE CHICKEN

2 CHICKEN BREASTS (ABOUT 175G EACH), SKIN ON

25G BUTTER

1 SHALLOT, FINELY CHOPPED

100ML, PLUS 1 TBSP CHICKEN STOCK, OR A MIXTURE OF STOCK AND WHITE WINE

2-3 TBSP DOUBLE CREAM OR CRÈME FRAÎCHE

SMALL HANDFUL OF CHOPPED FRESH PARSLEY, TO GARNISH

1 Bake the garlic in advance. Place in a small pan, add water to cover and bring to the boil. Simmer for 3 minutes. Drain, then use a small knife to help you slip the garlic cloves out of their skins. Place in a small ovenproof dish, add the butter and sprinkle with sugar. Bake, uncovered, at 120°C (100°C fan) gas mark ½ for 2 hours, shaking the dish occasionally, until the garlic is soft when poked with a knife and palest gold. Set aside, covered.

2 For the chicken crackling, pull the skins off the chicken breasts and spread out on a sheet of baking parchment. Season one side with plenty of salt, pepper and a shake of paprika, then flip over and repeat. Transfer the parchment to a shallow, rimmed baking tin, lay another sheet of parchment on top, then put another baking tin on top of that, to weigh the skin down. Roast at 200°C (180°C fan) gas mark 6 for 25-30 minutes until bronzed and brittle. Remove from the oven and set aside.

3 Slice almost through the centre of 1 chicken breast and open it up like a book to make a heart-shaped escalope. Repeat. Wipe 1 escalope with a little oil, cover with cling film and bash with a mallet or rolling pin until it’s more or less a uniform 1cm thick. Transfer to a plate and repeat.

4 To cook, heat half the butter in a large frying pan until foaming, then add the escalopes and seasoning. Cook without moving for 2 minutes. Flip over for another 2 minutes, or until cooked through, then transfer to plates. Cover with foil and put in a low oven to keep warm, while you make the sauce.

5 Add the remaining butter to the pan and bring to a sizzle. Add the shallot and cook for 30 seconds, then pour in the stock, scraping up any tasty bits on the base of the pan, and simmer for 3-4 minutes, until reduced to about 3 tbsp. Swirl in the garlic and 2 tbsp cream, heat through for 1-2 minutes to thicken slightly and check the seasoning. Serve the chicken drizzled with the sauce and a crackling shard, and sprinkled with parsley.

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