For chicken breast:
- Put the chicken skin into a saucepan with a tablespoon of water and place over a very low heat to gently render down. Stir occasionally.
- Once golden brown, sieve the fat over a bowl and reserve the skin as well as the fat.
- Butterfly the chicken breasts by slicing into them laterally but not all the way through then opening them up like a book. Tenderise the meat with a meat tenderiser or rolling pin until flat and even all over.
- Mix the olive oil with the lemon juice and 20g of the reserved chicken fat to create a marinade. Place the butterflied chicken breasts in the marinade for no more than 15 minutes.
- In the meantime, make the chicken skin crumb: finely chop the chicken skin and mix it with the lemon zest, rosemary, chives and a pinch of salt.
- Bring a pan of salted water to the boil and add the peas and broad beans. Cook for 3 minutes then strain. Mix the peas and broad beans with the wilted spinach and keep warm.
- Meanwhile, season the butterflied chicken breasts with salt and pepper. Preheat a griddle pan until hot, then add the chicken breasts and cook over a high heat for a couple of minutes on each side, until golden and cooked through.
- Place the cooked chicken breasts on to 4 plates with some peas, broad beans and spinach then drizzle with the jus gras. Sprinkle the chicken liberally with the chicken skin crumb before serving.
For the chicken jus gras:
- Melt the butter in a small saucepan and cook until brown.
- Add the brown chicken stock and water to ‘stop’ the butter cooking.
- Stir in the English mustard and chicken fat then use a hand blender to emulsify.