INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/350F/Gas 4 and heat a large non-stick frying
pan.  1 Thickly slice the potatoes, place in a pan of boiling salted
water,  cover and cook for 6-8 minutes until tender.  2 Cut the woody
stem off the asparagus spears and trim down to an  equal size. Place in
a small roasting tin and drizzle over a little  of the olive oil.  3
Add a good grinding of black pepper and roast for 12-15 minutes  until
tender and lightly charred, checking and tossing occasionally.  4 Add a
little olive oil to the heated frying pan. Finely chop the  onion and
add two-thirds to the pan, stirring to coat (reserve the  rest for
later). Cook for 2-3 minutes until softened but not  coloured, stirring
occasionally.  5 Cut the chicken into 1cm/ 1/4" slices on the diagonal
and cut five  of the bacon rashers into strips.  6 Add the chicken and
bacon to the pan with the softened onion,  increase the heat and saute
over a fairly high heat for 8-10 minutes  until the chicken is cooked
through and the bacon is crisp, tossing  occasionally.  7 Heat a small
frying pan. Cut the remaining five bacon rashers into  small pieces.  8
Add some olive oil to the heated frying pan and then add the  remaining
onion and bacon pieces. Cook for a few minutes until crisp,  stirring
occasionally.  9 Remove the leaves from the tarragon and finely chop
the leaves,  reserving some sprigs for garnish.  10 Drain the potatoes
and push a layer into the bottom of a 10cm/4"  lightly oiled cooking
ring (only make one).  11 Scatter a little bacon and onion mix,
reserving some for the sauce  and sprinkle over some of the tarragon.
Repeat, finishing with a  layer of potatoes and seasoning as you go.
12 Add a little more oil and a knob of butter to the frying pan used
to cook the bacon and onion mixture in and carefully transfer the
layered potato cake on to the pan.  13 Cook for a few minutes on each
side until lightly golden, carefully  turning over with a fish slice.
14 Place the cream in a small pan with the brandy, if using and  simmer
for about five minutes until reduced and slightly thickened,  pouring
about 1 tbsp of the juices from the chicken pan, stirring
occasionally.  15 Stir the remaining crispy bacon and onion mixture
into the sauce  and cook for another minute until well combined.  16
Transfer the layered potato cake on to a serving plate, carefully
remove the cooking ring and pile the chicken saute on top.  17 Arrange
the asparagus around the edge of the plate in a criss-cross  fashion
and drizzle around some of the sauce. Garnish with a tarragon  sprig
and serve at once.  Converted by MC_Buster.  Recipe by: Anything You
Can Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 7798
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 73.1mg
Sodium: 373.9mg
Potassium: 4126.4mg
Carbohydrates: 333.8g
Fiber: <1g
Sugar: 333.6g
Protein: 28.3g