INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/425F/Gas 7.  1 Thinly slice the potatoes using
a mandolin, being very careful of  your fingers!  2 Place in a small
pan with the cream and 25g/1oz butter, and crush  in a garlic clove.
Season generously, bring to the boil, reduce the  heat and simmer for 4
minutes.  3 Place two 10cm/4" buttered cooking rings on squares of
buttered  foil and set on a baking sheet. Remove the potatoes from the
cream  mixture with a slotted spoon and layer up in the cooking rings
as  best you can, pressing down with the back of a spoon.  4 Heat a
griddle pan. Spoon 1-2 tbsp remaining cream mixture over each  filled
cooking ring and dot with a little butter. Place in the oven  and bake
for about 15 minutes until cooked through and golden.  5 Season the
chicken. Brush all over with a little oil and add to the  heated
griddle pan. Cook for 5-6 minutes on each side, turning at a 90  degree
angle half way through to achieve criss-cross griddle marks.  6 Heat a
frying pan. Thinly slice the onion. Add a little oil and a  knob of
butter to the pan, tip in the onion and cook over a fairly  high heat
for 2-3 minutes, stirring constantly until lightly coloured.  7 Pour in
the wine and add the vinegar, sugar and seasoning, stirring  until well
combined. Bring to a simmer, reduce the heat and simmer  for 10 minutes
or until the onions are tender and the liquid has  evaporated.  8 Snap
the woody end off each asparagus spear, trim down with a sharp  knife
and pare the bottom with a vegetable peeler. Place in a pan of  boiling
salted water and blanch for 2 minutes. Stretch each bacon  rasher with
the back of a knife and halve lengthways.  9 Drain the asparagus and
rinse well under cold running water to cool  down. Carefully wrap a
piece of bacon around each asparagus spear and  season with black
pepper.  10 Add the asparagus spears to one side of the griddle pan and
cook  for 3-4 minutes, turning regularly until the bacon is crisp and
lightly golden.  11 Flambee the chicken with some of the brandy in the
griddle pan.  Transfer to a plate and leave to rest for a minute or
two.  12 Carve the chicken on the diagonal and arrange on the side of a
serving plate.  13 Remove the potato gratins from the oven, carefully
take off the  cooking rings and transfer to the plate.  14 Pile up a
mound of the asparagus spears and add a dollop of onion  marmalade.
Garnish with whole chives and serve at once.  Converted by MC_Buster.
Recipe by: Anything You Can Cook  Converted by MM_Buster v2.0l.

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