Battle of the Chefs - Adam's winning recipe

Supreme of chicken with Crottin de Chavignol, black olives and sweet potato frites.

Method:

Dice the Crottin de Chavignol into a bowl. Pit about 20 black olives, chop roughly and add to the bowl with a little pepper. Mix thoroughly. Place the chicken breasts skin side down, remove the fillet and slice them open then fill each with about a tablespoon of the cheese and olive mixture. Close them and cover each with the fillet, then wrap two rashers of bacon around each. Heat a frying pan with a little olive oil and sear the chicken breasts all round, then place them on a tray and finish in the oven for about 15 minutes, or until the juices run clear.

Peel the sweet potato, cut into 10mm batons, and place these in a pan. Cover with cold water and bring to the boil for two minutes. Drain this and retain the water. Top and tail the green beans and slice the courgette into 5mm discs. Bring the water back to the boil and blanch the vegetables for two minutes, then drain in a colander.

For the sauce, finely dice one shallot and one garlic clove, and sweat them off for two minutes in a little butter. Add a good splash of Fuller's Honey Dew beer and reduce by half. Add a similar amount of double cream and reduce by half again. Correct the seasoning and add a little honey to sweeten, then place on a low heat to keep warm. When the chicken is ready, leave it to rest for five minutes on a board. Meanwhile toss the parboiled sweet potato in flour and fry until golden brown and crisp.

In a pan, caramelise a little diced garlic in clarified butter then toss in the courgette and beans and fry for a minute.

Place the vegetables in the centre of a plate and arrange the sweet potato chips around them in a star shape. Place the chicken atop the vegetables and drizzle with a little of the Honey Dew sauce. Garnish with a big sprig of parsley.