Instructions: Preheat the oven to 375F. Trim chicken breast and expose wing tip.

Melt a little butter with the oil in a pan and seal/brown the chicken. Place the chicken in an ovenproof pan. Return the frying pan to the heat and add the cloves of garlic and fry off. Add the chicken bones, gizzard and chopped neck to the pan. Pour the vinegar into the hot pan and "deglaze".

Add the mustard and tomato paste and stir to blend. Add the wine and then the brandy and mix well. Boil for 2 minutes approximately to reduce the liquid.

Add the cream and bring back to the boil quickly - and reduce further then strain. Remove from the heat and whisk in the butter. Add the tomato dice. Remove cooked chicken and serve.

Place on a bed of quick fry curly kale. Drizzle the sauce around the outside of the plate, garnish with a bunch of chives.

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