---

Chicken
1. Leave the skin on the chicken breasts.
2. Place seasoned chicken into vacuum bags and poach chicken in water bath at 65 degrees for 30 minutes
3. Remove from sous vide and chill ready for service
4. When order comes in roast skin side down in the oven for 10 minutes to gain nice golden colour
5. Once 10 minutes has passed turn chicken and cook a further 3 to 5 minutes to finish cooking process, remove from pan and allow to rest

Purée
6. Place sweet potato, sea salt and onion onto a baking tray and roast at 180 until golden and tender (around 20 minutes depending how large they are cut
7. Remove from oven and place into robo coupe and blend, add in warm cream slowly to gain a silky consistency
8. Check seasoning and pass through a drum sieve and keep warm to serve with chicken breast

Sauce
9. Prepare the tomato concasse and set aside. Heat the oil and butter in a sauté pan, add the tomatoes, then the stock
10. Bring the sauce to a simmer, whisk in the cold butter a little at a time to bind the sauce, remove from heat, add the herbs to the sauce; serve immediately over the chicken breasts