Poppy O'Toole's Potato fondants with pan roasted chicken supreme, charred maple and parmesan baby corn, honey chipotle pan sauce

preheat the oven to 180ºc.

For the fondants - 

1. Cut 1.5 inch slices from the potatoes and cut a circle with a 3inch ring cutter. 
2. In a small saucepan that just fits the potatoes in (you want them to be compact), add a splash of olive oil.
3. Get it on a medium high-heat and add the potatoes, bottom-down.
4. Cook for 10 minutes, allowing the spuds to get some colour. 
5. Flip them over and add the remaining goose fat to the potatoes, about halfway up.
6. Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and rosemary. Season well with salt and freshly ground black pepper.
7. Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter.

For the chicken breasts - 

1. Pat down the chicken breasts with kitchen paper to dry them and then season well with fine salt. 
2. Get a frying pan big enough to fit the chicken breasts in and add a layer of olive oil into the pan. Place the chicken breasts in, skin side down until and turn the heat on to a medium high heat. Let the chicken skin cook from cold to hot. This will give you a golden and crispy finish. Cook for 8-10 minutes or until golden brown on the skin side.
3. Flip the chicken over and throw in the thyme, garlic cloves and butter before using a spoon to baste over the top of the skin. Remove the chicken, garlic and thyme from the pan and place onto a baking tray for later. Keep the pan and the juices for the sauce. 
4. Put the chicken breasts into the oven for 10 minutes, or until cooked through.
5. Once cooked, rest the chicken breasts for at least 10 minutes before glazing with the sauce and serving.

For the babycorn -

1. In frying pan on a medium heat add a drizzle of oil and the baby corn. When the corn is starting to colour and brown all over, add in the maple and butter and let it bubble.
2. Then finish with the thyme leaves mixing well. To serve, place the glazed babycorn into 2 small serving bowls (1 bowl per 2 people) and finely grate over a good helping of parmesan cheese.

For the sauce -

1. If the pan is a little dry after removing the steak, add in a bit more oil and throw in the shallots. Fry until softened and lightly browned, then add in the garlic and chilli flakes. Deglaze the pan with the sherry vinegar and stir in the miso paste and honey. Season well with salt and pepper, then pour in the chicken stock and bring to a bubble.
2. Reduce until the sauce has thickened slightly, then whisk in the butter and set aside.

To serve

Place a few tbsps of sauce onto the plate, followed by the fondant, the onion and the chicken breast. And corn on the side.