GETTING READY:

1. Preheat the oven to 180c/350f.

MAKING:

2. Season the chicken breasts skin side with salt only, place in a large non stick pan with duck fat over a high heat. Sear the chicken skin and season the flesh side with salt and pepper.

3. Cook each side for 1 1/2 - 2 minutes. Now place the pan in the oven and roast for 25-30 minutes. Remove and leave aside to rest for 10 minutes.

4. To make the pommes mousseline, cook the potatoes in a saucepan of salted boiling water for 20 minutes or until soft and tender. Drain and skin the potatoes when they are cool enough to handle.

5. Put them through a vegetable mouli or ricer and gradually beat in the butter. Place through a sieve and scrap off the underneath until you have a smooth, shiny mash. Season to taste and keep warm.

6. For the pancetta, heat olive oil in a heavy based pan, add the garlic and thyme along with the pancetta. Cook over a medium heat for 5-6 minutes or until crispy. Set aside.

7. Simmer the peas in salted water for 10 minutes or until tender. Drain and set aside.

8. For the apricot sauce, into a saucepan add the chicken stock and bring to a simmer. Add the jam and stir well until combined. Reduce by half or until thick and syrupy.

SERVING:

9. To serve, carve the chicken breast and lay them on the potato mash. Scatter around the pancetta and peas, spoon around the apricot sauce and garnish with baby parsley. Serve immediately. Enjoy!