Chicken Oscar

• servings: 1
• active time: 20
• total time: 45

Ingredients

1 chicken breast

80g ghee

1 shallot, finely diced

1 handful of tarragon, de-stemmed and finely chopped

1 lemon, juiced (use no more than 2tbsp)

1tbsp White Wine Vinegar

2-3 tablespoons White Wine

1tsp hot sauce

1 serving of crab meat

2 Egg Yolks

6-8 asparagus

Directions

Preheat oven to 190c, gas mark 5 and bring a pot of water to boil

Finely dice shallots, chop tarragon and juice lemon

Pat chicken breast dry and season with salt and pepper, then place in a hot oiled pan skin-side down and cook until crispy, then transfer to the oven for 10-12 minutes, or until an internal temperature of 71c is reached

Meanwhile, sauté shallots until translucent, poach asparagus in boiling water for 3-5 minutes (depending on thicknesss) and melt the ghee until it reaches around 120c

Transfer asparagus to a tray and season with salt, pepper, chili flakes and a few knobs of butter, then add to a 160c, gas mark 3 oven to finish. If the asparagus is particularly thin, do this only until the butter is foaming then toss to coat in seasoning

To the shallots add in white wine, white wine vinegar, tarragon, lemon juice and a few dashes of hot sauce and reduce until only 1tbsp of liquid remains, turn the heat to low and add the crab meat to briefly warm before taking off the heat

The ghee should now be up to temperature, so using an immersion blender combine the egg yolks, then slowly add in the ghee and blend in stages to prevent egg from cooking. Once incorporated, add the shallots and crab meat mixture and mix well

Remove the chicken from the oven and check the internal temperature, then serve on a bed of the crab meat hollandaise with asparagus at the side, top with more of the hollandaise and garnish with a sprig of tarragon.

Notes

Asparagus is the traditional serving with this, but potatoes would work well, as would green beans.