Braised Chicken Turbigo With Black Pudding | Brian Turner | Black Pudding .Club

Name: Braised Chicken Turbigo With Black Pudding | Brian Turner | Black Pudding .Club
Ingredients: Taste of Britain; Brian Turner; 1 x 3kg Chicken; ½ pint Chicken Stock; 2 Tbsp Vegetable Oil; 110g / 4oz Butter; 12 Chipolatas; 170g / 6oz Button Mushrooms; 1 glass Dry White Wine; 4 Tomatoes , skinned and chopped, seeds removed; 4 x 70g/2½oz slices Black Pudding , cut into rounds with a pastry cutter, offcuts roughly chopped; 2 slices White Bread; 1 tbsp chopped Parsley; Celery Leaves , from the central stalks, chopped; Sea Salt and freshly ground Black Pepper, to season; Preheat oven to 180°C / 350F / Gas Mark 4.; Cut the chicken into eight pieces (two breasts, legs, and thighs), season with salt and pepper and set aside.; Chop up the remaining carcass and wings, put into a pan with the chicken stock. Simmer for 20 minutes.; Return the chicken and chipolatas to the casserole and strain in the chicken stock. Cover with the lid and transfer to the oven for 25-30 minutes, or until cooked.; Remove the chicken, chipolatas and mushrooms from the pan and place in a serving dish.; Add the tomatoes and black pudding offcuts to the stock. Simmer until the sauce is reduced in volume by two-thirds. Stir in 55g/2oz butter and season with salt and pepper, to taste.; Meanwhile, heat a little oil in a frying pan and fry the rounds of black pudding until cooked, then transfer to the serving dish with the chicken.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Product Details; Quick View On The Menu by James Mackenzie Books Product Details; Quick View Black Pudding & Foie Gras by Andrew Pern Books Product Details; Quick View The Stornoway Black Pudding Bible Books Product Details

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Chef Brian Turner's recipe for Chicken Turbigo, a rich, stew-like dish, traditionally made with kidneys which featured on his BBC show Taste of Britain with Janet Street Porter.

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Ingredients

Taste of Britain
Brian Turner
1 x 3kg Chicken
½ pint Chicken Stock
2 Tbsp Vegetable Oil
110g / 4oz Butter
12 Chipolatas
170g / 6oz Button Mushrooms
1 glass Dry White Wine
4 Tomatoes , skinned and chopped, seeds removed
4 x 70g/2½oz slices Black Pudding , cut into rounds with a pastry cutter, offcuts roughly chopped
2 slices White Bread
1 tbsp chopped Parsley
Celery Leaves , from the central stalks, chopped
Sea Salt and freshly ground Black Pepper, to season
Preheat oven to 180°C / 350F / Gas Mark 4.
Cut the chicken into eight pieces (two breasts, legs, and thighs), season with salt and pepper and set aside.
Chop up the remaining carcass and wings, put into a pan with the chicken stock. Simmer for 20 minutes.
Return the chicken and chipolatas to the casserole and strain in the chicken stock. Cover with the lid and transfer to the oven for 25-30 minutes, or until cooked.
Remove the chicken, chipolatas and mushrooms from the pan and place in a serving dish.
Add the tomatoes and black pudding offcuts to the stock. Simmer until the sauce is reduced in volume by two-thirds. Stir in 55g/2oz butter and season with salt and pepper, to taste.
Meanwhile, heat a little oil in a frying pan and fry the rounds of black pudding until cooked, then transfer to the serving dish with the chicken.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Product Details
Quick View On The Menu by James Mackenzie Books Product Details
Quick View Black Pudding & Foie Gras by Andrew Pern Books Product Details
Quick View The Stornoway Black Pudding Bible Books Product Details