Crispy chicken skin with sour potato cream and chive powder

1. Dry half of the chervil in a hot air oven at 50°C overnight. Then mix the dried leaves in a spice blender or blender and season with salt.
2. Boil the potatoes in salted water. Drain the water when the potatoes are tender and pass the potatoes through a fine-mesh sieve. 3. Season the potatoes with chicken stock, cooking yoghurt and the grated peel of a lemon. Season with salt and pepper.
3. Let the potato cream cool in the refrigerator. Then pour it into a grater. Press into two molds and store in the refrigerator (if you don’t have a grater, you can do this step without a mold, but the result won’t be as fluffy).
4. Remove the fat and skins from the Bjärekyckling chicken breasts. Season the breasts lightly and bake them in the oven at 150°C for 15 minutes, pressing between two sheets of baking paper and oven trays. Place a weight on top so that the breasts do not stick together (they should be thin like chips).
5. When serving, arrange the potato cream in deep plates and sprinkle over the dried chervil. Stick the oven-baked Bjäre chicken breasts into the plates and garnish with fresh chervil.