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1
Cut any excess fat off the breast meat and pierce all over with a fork several times.
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2
(This prevents the skin from shrinking and also makes the chicken a bit more tender.)
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3
Rub a generous amount of herb salt on both sides (be bold here) and put the chicken in a plastic bag along with the ingredients marked (the olive oil and rosemary).
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4
Massage lightly over the bag.
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5
Press the air out of the bag and close, and leave to marinate.
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6
Peel the potatoes and slice very thinly with a mandoline.
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7
Do not rinse the slices.
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8
Line the potatoes up in a frying pan and sprinkle with herb salt and grated cheese.
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9
Fry the potatoes until browned while pressing with a spatula.
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10
Turn over and brown the other side.
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11
Transfer to a serving plate.
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12
Heat the frying pan again and put in the chicken skin side down.
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13
Cut the garlic clove in half and remove the core.
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14
Place the rosemary sprig and garlic halves on top of the chicken.
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15
When the skin side is well browned turn the chicken over.
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16
Cook the garlic and rosemary alongside the chicken.
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17
Put the rosemary and garlic back on the chicken on top of the skin.
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18
Add the white wine and put a lid on.
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19
Steam-fry over low-medium heat until the chicken is cooked through.
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20
When it's cooked, take out the chicken and slice into bite-sized pieces.
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21
Put on top of the potato galette.
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22
Add the ingredients marked (soy sauce, olive oil, lemon) to the pan juices, boil to reduce and pour over the chicken.
