Serves 4 Supreme of Chicken 4 Chicken Supremes 12 slices of Parma Ham 100 gm Foie Gras cut into 4 slices 12 Green Asparagus 100 gm Girolles 6 sage leaves Olive oil Asparagus Risotto 2 Shallots finely diced 1 garlic clove – crushed Olive oil 200 gm Arborio Risotto Rice 80 ml white wine 700 ml Asparagus stock 4 tbsp grated parmesan 20 gm butter Madeira Sauce 3 shallots – finely sliced 4 button mushrooms – sliced 1 clove garlic Olive oil 300 ml Madeira 1 tsp sherry vinegar sprig of thyme 380 ml chicken stock (or 80 ml chicken stock & 300ml veal stock)
Season chicken and wrap three slices of parma ham around each..Heat olive oil in frying pan and sauté chicken with garlic and sage for 10-15 minutes until the juice runs clear. Remove from pan and keep warm. In same pan, sauté girolles for five minutes. Heat asparagus in a little butter and asparagus stock. Season foie gras and quickly fry in a hot pan for 20-30 seconds each side and keep warm until ready to serve. Asparagus Risotto Gently fry shallots with garlic clove until cooked but not coloured. Add risotto rice and stir until coated in oil, then add white wine to rice. Add half of asparagus stock and when absorbed, add remaining stock one ladle at a time, until rice is soft and plump but still slightly moist. Stir in butter, grated parmesan and diced asparagus stalks. Madeira Sauce Sweat shallots, garlic and button mushrooms in oil. Add Madeira, sherry vinegar and thyme. Cook until slightly reduced; add the stock. Simmer sauce until it reduces to right consistency, and sauce covers back of spoon. For the Asparagus Stock peel asparagus, keeping trimmings. Blanch stalks in a pan of boiling water. With a slotted spoon, remove from the hot water and refresh in a bowl of cold water. Cut off tips as a garnish for chicken and dice stalks ready to be added to risotto. Add trimmings to boiling water and cook for 5-10 minutes. Turn off heat and leave to infuse. Strain this liquid and use this as stock for risotto. To Serve Place some of risotto in centre of each plate. Slice each chicken supreme in two at an angle and arrange on top. Top each with a slice of foie gras. Garnish the risotto with girolles and asparagus tips. Spoon hot Madeira sauce around edge of risotto.