Roast Chicken with Greens, Mashed Potato and Madeira sauce
Roast chicken is exactly the kind of comforting, uncomplicated meal that even the most basic of cooks can pull together. City Larder's chef Robbie Bell shows you his top tips for this simple,...
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Cooking tools:
- Skillet
- Oven
- Stove
- Saucepan
- Pot
- Colander
- Kitchen towel
- Potato ricer
- Potato masher
- Spatula
- Chef's knife
- Cutting board
- Pepper mill
Ingredients
- 2 chicken forequarters
- Olsson’s Salt Sea Salt Flakes
- freshly ground black pepper
- oil for frying
- 900g potatoes, peeled and cut to a similar size (2-3cm square approx.)
- 100g butter, cut into cubes + 20g for vegetables + 20g finishing the sauce
- 100ml cream
- handful asparagus spears, trimmed
- handful green beans, trimmed
- Olsson’s Salt Red Gum Smoked Salt
- 1 jar City Larder Madeira sauce
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