Gourmet Chicken with Herb Creams

Poach the chicken breasts for 15-18 minutes in a pan of barely simmering, lightly salted water. Once cooked, remove from the pan and leave to cool.

Once cool, place in a food processor with a little seasoning and process until finely chopped. Then reduce the speed of the motor and add the egg whites one at a time until the mixture is thoroughly amalgamated. Press the mixture through a sieve with a wooden spoon into a bowl, then refrigerate for 2 hours.

Preheat the oven to 190°C (170° fan) | 375F | gas 5

Sit the chicken legs in a roasting tin, rub with oil, thyme and seasoning and a little lemon juice and roast in the oven for 40 minutes.

Place the mousse bowl in another bowl filled with crushed ice and stir in the double cream with a wooden spoon until the mixture is completely smooth. Adjust the seasoning and stir in the zest and thyme leaves.

Pour the mousse into a lightly greased mould and place in a roasting tin. Fill halfway up the sides of the mould with boiling water and bake in the oven for 20-25 minutes until set. Leave to cool for 10 minutes before turning out to serve.

Set the roasting tin from the chicken legs on the heat and add the white wine, scraping with a wooden spoon to deglaze to make a sauce. Reduce until syrupy and season.