Chicken and Chips

MAKE THE MOUSSE:
1. Place the chicken thigh meat in a food processor and process until smooth — all ingredients must remain very cold throughout. Season with fine sea salt and white pepper. Add the cold egg white and pulse to combine. With the machine running, add the cold double cream in a slow, steady stream; stop as soon as the mixture is smooth and holds its shape. Fold in the grated truffle and parsley by hand. Transfer to a bowl set over ice, cover, and refrigerate for at least 30 minutes.

PREPARE THE CHICKEN BREASTS:
2. Place each chicken breast between two sheets of cling film. Using a meat mallet or rolling pin, beat gently to an even thickness of approximately 1cm (just under ½ inch). Season lightly with fine sea salt and white pepper on both sides. Lay each breast smooth-side down on a fresh piece of cling film.

BUILD THE REVERSE BALLOTINE:
3. Pipe or spread a generous, even layer of chilled mousse onto the top of each flattened breast, leaving a 1cm border at each edge. Using the cling film to assist, tightly roll the breast around itself, mousse-side out — the breast is now encased in mousse on the exterior. Twist the ends of the cling film firmly and tie with kitchen string to form a tight cylinder. Refrigerate for at least 30 minutes. The roulade must be cold and well-formed before cooking; a loose roll will collapse.

COOK THE ROULADE:
4. Option A — Sous vide (preferred): Cook at 64°C (147°F) for 45 minutes. Remove from cling film and sear briefly in butter for colour. Option B — Gentle oven: Preheat oven to 150°C (300°F). Place wrapped roulades in a roasting tray with warm water coming halfway up their sides. Cook for 30–40 minutes until a probe thermometer reads 72°C (162°F) at the centre of the mousse. In either case, rest for 5 minutes before slicing.

MAKE THE MADEIRA SAUCE:
5. Preheat oven to 220°C (425°F). Roast the chicken wings in a dry tray for 35–45 minutes, turning once, until deeply golden-brown and almost caramelised. Transfer wings to a heavy saucepan. Add the shallots, garlic, thyme, and bay leaf; stir in the tomato purée and cook for 1–2 minutes. Deglaze with Madeira, scraping up any residue. Add the red wine and reduce by half. Add the chicken stock, bring to a simmer, and cook gently for 45 minutes, skimming regularly. Strain through a fine-mesh sieve into a clean pan, pressing the solids. Reduce over medium heat until the sauce coats the back of a spoon. Off the heat, mount with the cold butter, swirling the pan; do not boil again. Season and keep warm.

MAKE THE KING OYSTER MUSHROOM SET PURÉE:
6. Slice the king oyster mushrooms. In a wide pan, melt the butter over medium-high heat until foaming and beginning to brown. Add the mushrooms and cook without stirring for 3–4 minutes until they develop colour and release their liquid. Add the shallots and continue cooking until tender and the liquid has evaporated. Transfer to a blender with the double cream and blitz to a very smooth purée. Pass through a fine sieve for an ultra-smooth result. Season with fine sea salt and white pepper. Return to a small saucepan; if too loose, reduce gently over low heat, stirring constantly, until the purée holds its shape when quenelled.

MAKE THE TARRAGON MAYONNAISE:
7. Blanch the tarragon leaves for 20 seconds in boiling water; refresh in ice water, squeeze completely dry, and finely chop or blend to a paste. Whisk the egg yolks and Dijon mustard together. Add the neutral oil in an extremely slow, thin stream at first, whisking constantly to build the emulsion; once the mayonnaise begins to thicken, add the oil more quickly. Season with white wine vinegar and fine sea salt and fold in the tarragon paste. Adjust consistency with a few drops of warm water if needed.

MAKE THE SHOESTRING FRIES:
8. Cut the peeled potatoes into very fine matchsticks — aim for 2–3mm thickness using a mandoline or julienne cutter. Rinse under cold water until the water runs clear; dry thoroughly between clean towels or in a salad spinner. First fry: heat the neutral oil to 150°C (300°F) and fry the potatoes in small batches for 2–3 minutes until cooked through but not yet coloured. Drain on a rack and cool. Second fry: raise oil temperature to 190°C (375°F) and fry again in batches for 1–2 minutes until golden and intensely crisp. Drain and toss immediately with the salt powder.

MAKE THE SALT POWDER AND CRISPY CHICKEN SKIN:
9. Salt powder: combine the fleur de sel or Maldon salt with the dried thyme. If using tapioca maltodextrin, mix together and blitz briefly in a spice grinder to achieve a fine powder. Crispy chicken skin: lay the scraped chicken skins flat on a silicone-lined baking sheet. Season lightly with fine sea salt. Place a second baking sheet on top as a weight. Bake at 180°C (350°F) for 15–20 minutes until flat, golden, and completely crisp. Cool on a rack and break into shards.

PLATE AND SERVE:
10. Slice each roulade cleanly with a sharp knife into 2–3 pieces per portion. Warm the mushroom purée and spoon or quenelle onto one side of each warm plate. Place the roulade slices alongside. Add a small quenelle or dot of tarragon mayonnaise. Spoon the Madeira sauce around and partially over the roulade. Serve the shoestring fries in a separate small vessel — a copper or ceramic pot — topped with shards of crispy chicken skin and a dusting of salt powder. Serve immediately.