Method For the chestnut purée

Place the chestnuts, cream and caster sugar in a pot. Heat gently for 15 mins. Blitz until smooth.

For the chicken bon bons

Cover the drumsticks with water. Add the thyme, garlic, bay leaf, carrot, celery, leek, onion, then season and simmer gently until tender and falling off the bone. (Approx. 40-50 mins). Once slightly cooled pick the chicken off the bone and pass the stock and keep this for the sauce. Shred the chicken and add the chestnuts, parsley and bind together with 1 tbsp of chestnut purée. Season. Chill for 30 mins. Roll the mixture into small balls then put in the egg wash, flour then breadcrumbs. Chill until ready to cook. Shallow fry in vegetable oil until golden brown.

For the Pomme Anna

Melt the butter and skim the white froth off the top. Thinly slice the potatoes and lay in an ovenproof dish, ladling the butter on top of each layer. Add seasoning to every second layer and look to have 8-10 layers in total. Bake at 180°C for 45 mins.

For the vichy carrots

Slice the carrots. Bring to the boil in 300ml water, butter, star anise and sugar. Once cooked, remove from liquid and reduce that to a syrup. Add the carrots back in. Serve with wilted spinach.

For the sauce

Lightly brown the vegetables with the tomato purée. Add the red wine and reduce. Add the stock and gently simmer until reduced by ¾. Pass the sauce into another pan. Reduce until it thickens to coat the back of a spoon.

To prepare the thighs

Remove the thigh bone, roll into a barrel shape then roll this in sliced pancetta. Roast in a preheated oven at 180°C for 20 mins.

To cook the chicken breast

Season the chicken and pan fry until golden brown then roast in the oven skin side down at 180 degrees for 16mins. It may take slightly longer if using larger chicken breasts.