This is ever the nature of true confession of sin, true brokenness. It is the confession that my sin is not just a mistake, a slip, a something which is really foreign to my heart (“Not really like me to have such thoughts or do such things!”), but that it is something which reveals the real ‘I’; that shows me to be the proud, rotten, unclean thing God says I am; that it really is like me to have such thoughts and do such things. It was in these terms that David confessed his sin, when he prayed, “Against Thee, Thee only, have I sinned and done this evil in Thy sight, that Thou mightest be justified when Thou speakest and be clear when Thou judgest” (Psalm 51:4).

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

1	tb	Olive oil
2		Garlic cloves
2		Skinless chicken breasts
		Salt and freshly ground black pepper
50	g	Light muscovado sugar
1/2		Red onion; finely chopped
2		Red-skinned eating apples
1	tb	Lemon juice
2		Fresh tomatoes
150	ml	Red wine
1	sm	Bunc fresh sage or 1 tsp dried
25	g	Butter
2		Medium-sized potatoes approx 150g/5oz; par-boiled for 10
		; each, minutes
150	ml	Vegetable or chicken stock; heated to boiling
		; point
1	pn	Saffron or 1/4 tsp turmeric
1	tb	Dried chives
		Knob of butter

INSTRUCTIONS

FOR THE APPLE COMPOTE
FOR THE FONDANT POTATOES
1 Heat a griddle pan. Melt the butter in a frying pan and fry the
onions for the compote.
2 Core the apples and cut into chunky slices or dice. Add to the
onions with the sugar and wine, and cook until the apples soften.
3 Place the chicken breasts between two sheets of greaseproof paper
and flatten with a rolling pin to make them into thin escalopes.
4 Crush the garlic into the olive oil and brush both sides of the
escalopes with oil. Season well and cook for 10-15 minutes, depending
on the thickness, turning once.
5 Cut the potatoes into thick slices approximately 1cm/ 1/2" thick,
keeping the skins on. Mix the stock with the saffron and chives.
6 Put the potatoes into a shallow pan and pour the boiling stock
around the potatoes.
7 Place a little knob of butter on top of each slice and season well.
Simmer for 10 minutes until the stock has been absorbed and the
potatoes are tender.
8 Skin two tomatoes. Make a cross in the top and plunge into boiling
water or place in the gas flame. Remove the skin, cut in half,
de-seed with a teaspoon and dice finely.
9 Add to the compote. Chop the sage and add to the pan. Reserve a
couple of leaves for garnish. Serve the chicken with the compote and
the potatoes.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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