Roast Thyme Chicken with Madeira sauce

Preheat the oven to 180C/170C Fan/Gas Mark 4.

Season the chicken breasts on both sides with salt and pepper.

Heat an oven-proof stainless steel frying pan over medium heat until very hot.

Add sunflower oil to the pan and test the temperature by placing a corner of the chicken breast, skin side down, in the pan. You want a good, healthy sizzle.

Place the chicken breasts in the pan, skin side down, and cook for 2-3 minutes, or until the skin is evenly colored.

Flip the chicken breasts and remove the pan from the heat. Allow the pan to cool for 30 seconds.

Crush the garlic clove using the flat side of a knife and the heel of your hand. Add the butter and crushed garlic clove (skin on) to the pan. When the butter begins to froth, place the pan back on the heat and baste the chicken breasts with the flavored butter for a minute.

Place the pan in the oven for 8-10 minutes.

A couple of minutes before the chicken is ready, sprinkle chopped thyme and salt over the skin side of the chicken breasts.

Remove the pan from the oven and place the chicken on a warm tray to rest for 4-5 minutes.

Place all ingredients in a small saucepan and heat over medium-high heat until reduced by 2/3 or until a rich, deep flavor is achieved.

Strain the sauce through a fine mesh sieve and set aside until needed.

Place all ingredients in a bowl and whisk together to form a rich dressing.

Rub oil over the chorizo and place it on a baking tray.

Bake in the oven for 8 minutes or until cooked and coloured.

Remove from the oven and allow to cool.

Once cool enough to handle, slice the chorizo into 2cm discs and reserve any of the tasty, oily juices that come out while cooking.

Place the shallot, diced tomato, and watercress in a large bowl.

Add the dressing and gently mix together. Arrange potato pieces and chorizo chunks in the center of 2 serving plates.

Place a handful of salad onto a warm plate and place a chicken breast on top.

Spoon Madeira sauce over and around the dish.