Peppered Gougons of Chicken, with Oven-roasted Potato Chips

Pan-fried goujons of chicken, in a peppered chicken gravy (chicken stock), thickened with cornflour or gravy granules. The gravy was prepared separately, and spooned over the goujons, along with a generous dressing of freshly ground black pepper.

The chipped Maris Piper potatoes were dressed in a little vinegar, tomato ketchup, olive oil, and dried basil. Cooked for fifty minutes on the middle shelf of the oven at 190 deg C. Watch progress carefully.

The chips were served with another dusting of basil.