1kg Chicken thigh, skin and bone removed
Flour, for dusting
2 small leeks
½ a an onion, finely chopped
1 clove garlic
¼ cup verjuice
200g Swiss brown mushrooms, quartered
3 sprigs thyme
180 ml thickened cream
1 tbs. Dijon mustard
½ bunch parsley
Salt and pepper
Mashed jerusalem artichokes and potato, see note
Fresh bread crumbs
Extra virgin olive oil
In a medium frying pan add a little olive oil. On high heat fry the mushroom for 2-3 minutes or until golden brown. Reserve.
Lightly flour the chicken pieces.
In a large deep frying pan heat the oil. Sauté the chicken pieces until golden brown. Remove from the pan and add the butter. Sweat off the leeks, onion, garlic and thyme for 5 minutes or until soft and translucent. Return the chicken and the mushrooms to the pan. Season well with salt and pepper and add the verjuice. Allow to bubble away and reduce for 5-6 minutes. Now add the mustard and cream. Stir in well and allow to simmer over a low heat for 15-20 minutes. Finally add the parmesan and parsley and take of the heat.
Pre heat the grill.
Add the chicken mixture to a baking dish. Dollop on the mashed artichoke and sprinkle with some fresh bread crumbs. Add a little drizzle of extra virgin olive oil. And grill until golden brown.
NOTE: Boil the 3 large artichokes with 1 large potato in lots of boiling salted water until soft. Drain well and add 20g butter and ½ of cup hot milk. Season with salt and pepper. The mash should be firm not puree.