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1
Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.
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2
To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornstarch and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.
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3
For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.
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4
For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.
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5
Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.
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6
In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.
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7
Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.
