For the meat
Cornfed chicken breast(s) – skin on : 6 whole
Sunflower oil : 20 ml
Unsalted butter : 30 g
Maldon salt : 6 pinch(es)
For the garnish(es)
Red pepper(s) : 3 whole
Red onion(s) : 3 whole
Olive oil : 20 ml
Balsamic vinegar : 50 ml
Caster sugar : 50 g
Maldon salt : 6 pinch(es)
For the vegetables
Desiree potato(es) : 6 whole
Oregano : 0.5 bunch
Olive oil : 200 ml
Maldon salt : 6 pinch(es)
For the vinaigrette
Basil : 1 bunch
Olive oil : 300 ml

1. FOR THE CHICKEN
Preheat the oven to 180’C.

Heat the oil in a pan, season the chicken and cook skin side down. When golden turn and add the butter till it starts to froth. Baste the chicken and place in the oven for around 10 minutes.

2. FOR THE PEPPERONATA
Finley slice the peppers and onions and sweat until soft in a wide bottomed pan in the olive oil. Add the sugar and when dissolved add the vinegar. Cook until the mixture is thick and sticky. Season with Maldon sea salt and keep warm.

3. FOR THE POTATOES
Peel and slice the potatoes into 1cm thick discs. Heat the olive oil in a heavy bottomed pan. Add the potatoes and the oregano holding some leaves back for garnish. Transfer to the oven and cook for 15 minutes turning halfway to make sure both sides are coloured. When the potatoes are cooked season with Maldon sea salt.

4. FOR THE OIL
Pick the basil leaves and keep a few to garnish the pate. Blanch the remaining basil in boiling water for 10 seconds and then refresh in ice water to retain the colour. Blend with the oil and pass through muslin cloth until you have a clear green oil.

5. TO PLATE
Cut the chicken into three pieces making sure the bone stands tall. Place three quenelles of pepperonata around the plate, balance three discs of potatoes against the chicken. Garnish with fresh oregano and basil leaves and drizzle with basil oil.