Serves 4

The wet weather and fast onset of winter have meant that there are a number of green tomatoes around. If you don’t have any access to green tomatoes, then use firm, unripe beef tomatoes - the idea being they need to be neither too sweet nor too soft. Sauce Diable (devil’s sauce) is also great to warm us up on these cold wintry evenings; however, season to your own taste. If you don’t like it too spicy, add a little cayenne pepper at a time, tasting as you go.

4 breasts of chicken
4 tbsp olive oil
4 small shallots, finely sliced
Fresh breadcrumbs
1 tbsp fresh thyme leaves
1 tbsp fresh parsley
50g unsalted butter
4 shallots, finely chopped
2 tbsp white wine vinegar
250ml white wine
250ml brown chicken stock
Cayenne pepper
200g plain flour
200g cornmeal
Salt and freshly ground black pepper
1 large egg
125ml milk
1 tsp baking powder
½ tsp baking soda
2 medium green tomatoes,
sliced 6mm thick
250-500ml vegetable oil

1 Preheat the oven to 200C/Gas 6.
2 Heat 2 tbsp of the olive oil in a large skillet and fry the chicken breasts, skin side down, until golden brown, then turn over, cook for 3 minutes and transfer to a baking pan.
3 Place the remaining olive oil in the pan and sauté the shallots until soft but not coloured. Mix with the herbs and breadcrumbs. Sprinkle on the chicken, pressing the mixture well into the skin.
4 Melt the butter in a small pan. Pour over the chicken, then transfer to the oven for 15 minutes. Remove from the oven and allow to rest in a warm place for 15 minutes.
5 Prepare the sauce. Put the chopped shallots, vinegar and wine into a medium-sized pan and cook over a medium to high heat until the liquid has reduced to a third of the original amount.
6 Add the stock, then continue boiling to reduce
the liquid until you have a sauce-like consistency. Season with cayenne pepper to taste.
7 Prepare the coating for the tomatoes. Put 100g of the flour in a medium-sized bowl, then add the cornmeal, salt, pepper and 1 tsp of cayenne. In a separate bowl, beat the egg, milk, baking powder and soda. Place the remaining flour in a shallow dish.
8 Take the tomato slices and coat in the plain flour. Then, using tongs, dip into the milk and egg, then into the flour and cornmeal mixture. Place the tomato slices on a wire rack while you coat the remaining tomato slices.
9 Heat the vegetable oil in a large pan or deep-fat fryer until it reaches 180C, then fry the tomato slices in batches until crisp and golden.
10 Place the chicken breasts on warmed serving plates, arrange the tomatoes around the outside, pour over a little sauce. Serve immediately.

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