Sot-l'y-laisse of turkey confit, organic honey rosemary mustard sauce

Season the chicken sot-l'y-laisse with salt and pepper. Brown them in a frying pan over a low heat with a knob of butter. Deglaze with the white wine, add the 35% liquid cream and the Organic rosemary honey mustard aix&terra.

Cook the potatoes and peas in boiling water. Sauté the grenaille potatoes and peas in a frying pan. Once cooked, season with theOrganic basil olive oil aix&terra.

Arrange the chicken sot-l'y-laisse in the centre of your plate. Pour over the aix&terra organic honey rosemary mustard sauce. Finish with the scalloped potatoes and peas. Add a sprig of chives and a little Espelette chilli powder. Season with salt and pepper.