Fried herb-stuffed chicken with cabbage and chestnuts

Ingredients

For the herb-stuffed chicken

        3 or 4 boneless chicken breasts, wing bone attached

        6 tbsp flatleaf parsley, leaves only

        6 tbsp fresh chervil leaves

        3 tbsp freshly grated parmesan cheese

        ½ tsp black peppercorns

        1 tsp salt

        1 garlic clove

        3 tbsp extra virgin olive oil

        1 tbsp olive oil

         salt and freshly ground black pepper

        75g/3oz butter

         200ml/7fl oz red wine

         300ml/11fl oz chicken stock

For the cabbage

          75g/3oz butter

          1 garlic 1 banana shallot, finely chopped

          clove, finely diced

          4 rashers bacon, cut into lardons

          150g/5oz cooked chestnuts, roughly chopped

          400g/14oz pointed cabbage, finely shredded

          200ml/7fl oz water

          4 sprigs fresh chervil, to garnish

How to Cook

1. Preheat the oven to 190C/325F/Gas 5.
2. For the chicken, cut the meat around the end of the wing bone and push down towards the breast, exposing the bone. Taking great care, using the heel of the knife, cut off the small knuckle at the end of the bone to leave a clean straight bone. Carefully lift the skin away from the breast meat, starting at the end furthest away from the bone, but leaving it intact and still attached at the bone end.
3. Place the chervil, flatleaf parsley, parmesan, garlic, salt and peppercorns into a pestle and mortar and pound to a paste. Add the extra virgin olive oil and pound once more to a smooth paste. Season, to taste, with salt and freshly ground black pepper.
4. Spoon the herb mixture onto the chicken breasts, then smooth the skin back down to cover the herbs.
5. Heat half the butter and the olive oil in an ovenproof frying pan, add the chicken breasts, skin-side down and fry for two minutes, until the skin is crisp and golden-brown then, turn over and cook for another minute. Transfer to the oven for 15 minutes, until the chicken is golden-brown and cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove and rest for five minutes.