Preheat the oven to 130°C/gas mark 1/2

To begin, season the chicken wings with salt and pepper. Add a dash of oil to a hot ovenproof pan that's large enough to hold the wings and the chicken stock. Add the wings skin-side down and cook until the skin is a nice golden-brown colour

Add the chicken stock to the pan and bring to the boil. Add the thyme sprig and bay leaf and cover with a cartouche

Transfer the pan to the oven for around 25 minutes, until the wings are soft and the bones will pull out easily from the flesh. Leave the wings to cool to room temperature in the stock

When the wings are cool, remove from the stock (reserving the stock for the chestnut cream) and place on a chopping board. Using a sharp knife, top and tail each section of wing and very gently pull out the long bones that run through the centre (you can also use strong cook's tweezers to pull them out). When you’re confident all the bone and gristle has been removed, set the wings aside and keep at room temperature

To make the chicken mousse, first make sure your ingredients are all well-chilled to improve the texture of the mousse. Add the chicken breast to a high-powered blender with a little salt and blitz until smooth. Add the egg, blend until combined, then gradually start adding the cream a little at a time to bind the mixture together

Prepare a metal bowl over another bowl of ice. Tip the mousse mixture into a drum sieve and pass into the chilled bowl

Microplane the chestnut into the mousse, season with salt and pepper and transfer to a piping bag. Keep in the fridge if not piping into the wings immediately

Pipe a little of the mousse into each end of the boneless chicken wings to make them plump, taking care to keep them intact. Wrap the stuffed wings in cling film tightly, tying each side

Steam the chicken wings, still in cling film, for 7 minutes at 85°C, then set aside to rest and set

For the crushed chervil root, peel each root then dice. Add to a saucepan with the butter and water. Season with salt and pepper, bring to the boil and cook out until water has evaporated

Once tender, crush the chervil roots with a folk, binding the butter with the flesh

For the chestnut cream, sweat the onions and garlic down in a little butter until translucent but not brown. Finely slice the chestnuts on a mandoline, add to the pan and cook for a further 2 minutes

Add the reserved chicken stock and cream, season with salt and pepper and add the bay leaf. Cook out with a lid on the pan

Once the mixture is soft, remove the bay leaf and blend the sauce until smooth and velvety. Pass through a fine chinois and check the seasoning

Add a large knob of butter to a hot pan. Once foaming, add the whole and halved chervil roots and pan-roast until soft

When ready to serve, remove the wings from the cling film and cook in a hot pan with a little oil until golden brown and crispy

Meanwhile, gently reheat all of the other elements

To serve, add two quenelles of crushed chervil root to each plate and top with the chicken wings. Add the halved and whole chervil root and lay a sea aster leaf over one of the chicken wings

Microplane some fresh chestnut over the sea aster leaf, then add shavings of Périgord truffle around the plate. Serve with the chestnut sauce on the side