You’ll Need
For the Chicken
2 chicken supremes (skin-on chicken breasts)
1 tbsp olive oil
20g butter
2 cloves garlic, lightly crushed
2 fresh thyme sprigs
Sea salt
Freshly cracked black pepper
For the Lobster & Cognac Cream
180g cooked lobster meat, cut into large chunks
20g butter
1 shallot, finely diced
2 cloves garlic, finely grated
60ml cognac
150ml chicken stock
150ml double cream
1 tsp Dijon mustard
1 tbsp fresh tarragon, finely chopped
20g Parmesan, finely grated
Freshly cracked black pepper
To Serve
Fondant potatoes
Tenderstem broccoli
Buttered asparagus
Fresh tarragon sprigs
Optional but Dangerous
Black truffle shavings
King prawns
Parmesan crisps
Caviar
Method
Remove the chicken from the fridge 20 minutes before cooking.
Pat the skin completely dry using kitchen paper.
Brush with the olive oil and season generously with sea salt and freshly cracked black pepper.
Preheat your air fryer to 190°C.
Place the chicken skin-side up into the basket.
Cook for 22–25 minutes, until the skin is beautifully crisp and the chicken reaches an internal temperature of 75°C.
During the final 5 minutes, add the butter, crushed garlic and thyme to the basket, spooning the melted butter over the chicken once or twice.
Remove the chicken and allow it to rest for 5–6 minutes.
Meanwhile, melt the butter in a saucepan over a medium heat.
Cook the shallot for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Carefully pour in the cognac and allow it to reduce by half.
Add the chicken stock and simmer for 3–4 minutes.
Stir through the Dijon mustard and double cream.
Allow the sauce to simmer gently for 3 minutes.
Add the Parmesan and stir until fully melted.
Fold in the chopped tarragon.
Finally, gently add the lobster meat and warm through for 1–2 minutes. Do not boil once the lobster has been added.
Arrange the chicken supreme onto warm plates with fondant potatoes, Tenderstem broccoli and buttered asparagus.
Generously spoon the lobster and cognac cream over the chicken.
Finish with fresh tarragon sprigs and, if using, black truffle shavings or a small spoonful of caviar.