INGREDIENTS

INSTRUCTIONS

Season the chicken with salt and pepper and griddle to seal. Oven  bake
in a hot oven (Gas Mark 7) for 20 minutes approximately.  Meanwhile
prepare the bubble & squeak by grating the potato,  shredding the
cabbage, and slice the onion. Blend together and season  well with
bacon and salt and paprika and put the mixture into a tea  towel.
Squeeze the juices (water) out of the mix and fry using a ring  in a
hot frying pan in a little vegetable oil. Meanwhile slice the
mushrooms thinly and put on a baking tray and season. Bake in the  oven
for approximately 7 - 10 minutes until dry and then deglaze with  the
sherry. Add this to approximately 100ml of chicken stock in a  saucepan
and add approximately 50ml of double cream. Bring this to  the boil.
Check the potato and turn it over and cook the other side  until brown.
Allow for sauce to thicken for approximately 7 minutes  and check
chicken. Remove the chicken and slice in half. Put bubble  and squeak
onto the plate and chicken on top. Spoon the mushrooms  sauce /
fricassee over and serve with some asparagus spears and baby  carrots
as garnish.  Converted by MC_Buster.  NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 73.1mg
Sodium: 282.1mg
Potassium: 2027.3mg
Carbohydrates: 115.7g
Fiber: 12.4g
Sugar: 7.6g
Protein: 46.3g