Instructions: Vegetable stock: Cut the vegetables into large match sticks. In a saucepan, place the shallots, pearl onions, garlic, bouquet garni and seasoning and cover with water. Bring to the boil and cook for 10-12 minutes. Add the other vegetables and gently cook for 2-3 minutes.

Chicken breasts: Slice the chicken breasts in half horizontally without cutting through. Season the interior with salt and pepper and fill with the mixed herbs, saving 2 tablespoons for the end. Wrap in cling film and tie both ends with string. Place the chicken breasts in the vegetable stock and poach for 12-15 minutes. Remove from the stock along with the vegetables. Cook the cooking liquid until reduced by half. Mix in the remaining herbs.

Presentation: place the vegetables in the bottom of a soup plate. Cut the chicken in half and arrange on top of the vegetables. Pour the cooking liquid on top. Decorate with whole leaves of herbs.

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