Serves 4

What you need:
2 skinless chicken fillets
250 ml / 9 fl oz chicken stock
1/2 glass dry white wine
3 passion fruit
Chives to garnish
Freshly ground peppercorns

Chicken Stock (2 Litres)
500 g/1lb chicken bones
2 litres water
75 g/3 oz vegetables
(onion, carrot, celery, and leek
washed, pealed and chopped roughly)
4 peppercorns
Bouquet garni (thyme, bay leaf and parsley stalks)

What you do:
Chop up the chicken bones, and place in a saucepan. Add cold water and bring to the boil. Skim, and wipe around the sides of the pot. Simmer gently. Add the vegetables to the simmering saucepan along with the bouquet garni and peppercorns. Simmer for 11/2 - 2 hours. Skim and drain. Lay chicken fillets in an ovenproof dish. Pour in the chicken stock and dry white wine. Cover with tinfoil and bake in a moderate oven until tender (10 - 15 minutes). When cooked remove fillets and keep warm. Scoop out the passion fruit and seeds, and set to one side. Pour cooking liquid into a saucepan with the passion fruit and freshly ground peppercorns. Simmer until the sauce is reduced to a coating consistency. Serve the fillets on top of the sauce, garnished with chives with a baked potato and a crisp green salad.

Sylvester Dolan, Head Chef, Smugglers’ Creek Inn, Rossnowlagh, Co. Donegal