Instructions: 1 Heat a griddle pan. Melt the butter in a frying pan and fry the onions for the compote.

2 Core the apples and cut into chunky slices or dice. Add to the onions with the sugar and wine, and cook until the apples soften.

3 Place the chicken breasts between two sheets of greaseproof paper and flatten with a rolling pin to make them into thin escalopes.

4 Crush the garlic into the olive oil and brush both sides of the escalopes with oil. Season well and cook for 10-15 minutes, depending on the thickness, turning once.

5 Cut the potatoes into thick slices approximately 1cm/ 1/2" thick, keeping the skins on. Mix the stock with the saffron and chives.

6 Put the potatoes into a shallow pan and pour the boiling stock around the potatoes.

7 Place a little knob of butter on top of each slice and season well.

Simmer for 10 minutes until the stock has been absorbed and the potatoes are tender.

8 Skin two tomatoes. Make a cross in the top and plunge into boiling water or place in the gas flame. Remove the skin, cut in half, de-seed with a teaspoon and dice finely.

9 Add to the compote. Chop the sage and add to the pan. Reserve a couple of leaves for garnish. Serve the chicken with the compote and the potatoes.

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