Immerse chicken in rosemary and garlic infused olive oil for two hours.

Heat pan and add butter. Cook chicken on medium heat, turning on both sides until crisp and golden brown. Finish in oven prior to serving.

Heat skillet, add butter and fork mashed potatoes. Cook until golden and crisp.

Add chopped onion and season. Remove from pan.

Saute chopped mushrooms and place on potatoes.

Reduce port wine, add bouillon, blackberry puree, season and strain.

Remove chicken from oven. Place over mushrooms.

Pour foaming garlic and parsley butter over chicken.

Garnish with chervil.