Crown Roast Chicken - James Martin Chef

Name: Crown Roast Chicken - James Martin Chef
Ingredients: 1 medium chicken crown; Few sprigs of thyme; 15ml vegetable oil; 25g butter; 1 tbs Dijon mustard; 100g hazelnuts or cobnuts, chopped; 1 bunch parsley, chopped; Salt and pepper; 1 shallot, peeled and diced; 2 cloves garlic, crushed; 100ml madeira; 200ml chicken stock; 100ml double cream; Knob of butter; Potato fondants; Pureed parsnips; Deep fried sage; Sauteed kale; Pre heat the oven to 200°C.; For the chicken, place the crown onto a hot pan with the oil and butter, season and then pop in the oven and roast for 25 minutes.; Remove the chicken crown from the oven and set it to rest.; Brush the crown with mustard and roll in the chopped nuts and parsley.; To make the sauce cook the garlic and shallot in the pan for 4 to 5 minutes, add the madeira, bring to the boil and then add in the stock.; Simmer to reduce the sauce by half and then add the cream and butter, season.; Remove the breasts from the crown, place onto 2 plates, spoon on the parsnip puree and serve with the potato fondants and sauce. Finish with the kale and sage.

www.jamesmartinchef.co.uk

Crown Roast Chicken with Dijon, rolled in crunchy hazelnuts and fresh parsley. Serve with Madeira sauce, parsnip purée, and potato fondants.

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Ingredients

1 medium chicken crown
Few sprigs of thyme
15ml vegetable oil
25g butter
1 tbs Dijon mustard
100g hazelnuts or cobnuts, chopped
1 bunch parsley, chopped
Salt and pepper
1 shallot, peeled and diced
2 cloves garlic, crushed
100ml madeira
200ml chicken stock
100ml double cream
Knob of butter
Potato fondants
Pureed parsnips
Deep fried sage
Sauteed kale
Pre heat the oven to 200°C.
For the chicken, place the crown onto a hot pan with the oil and butter, season and then pop in the oven and roast for 25 minutes.
Remove the chicken crown from the oven and set it to rest.
Brush the crown with mustard and roll in the chopped nuts and parsley.
To make the sauce cook the garlic and shallot in the pan for 4 to 5 minutes, add the madeira, bring to the boil and then add in the stock.
Simmer to reduce the sauce by half and then add the cream and butter, season.
Remove the breasts from the crown, place onto 2 plates, spoon on the parsnip puree and serve with the potato fondants and sauce. Finish with the kale and sage.