Season the chicken and place in a pan and cook until brown. Remove and keep warm
Caramelise sugar in the foil (after you have turned the temperature of your pan down)
Deglaze with the balsamic vinegar and chicken stock. Stir in the crème fraîche. Let the sauce simmer for about 5 minutes
Wash the tomatoes, remove the seeds and dice. Rinse the basil and shake dry. Prepare the dressing with Extra Virgin olive oil with basil and VOM FASS Fig Balsam Vinegar
Cut the raw potatoes into 3 mm thick washers without cutting all the way through so that the potatoes do not fall apart. Season the potatoes, place them on a trey using parchment paper and brush them with Extra virgin olive oil with basil at 185 ° C (fan) for approximately 40-45 minutes. Keep on brushing them with oil while they’re cooking.
For the herb butter:
Leave the butter to room temperature. Once soft, mix the butter with all the herbs, mustard, tabasco, curry powder, salt and put back in the fridge to obtain a firm texture