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Hotchpotch of Woodplumpton




Source of Recipe


Dan Mullen


List of Ingredients




1 chicken breastskin on and first bone in
150g salted butter
salt and freshly ground pepper
1 bulb garlic, cloves peeled and left whole
a few sprigs of thyme
2 carrots, peeled and cut into 1 cm cubes
3 celery sticks, cut into 1 cm cubes
1 salsify root, peeled and sliced into 5 cm rounds
250ml red Burgundy wine
50g redcurrant jelly
250ml Madeira wine
500ml chicken stock
6 cooked peeled chestnuts
115g baby spinach
a few fresh black truffle shavings, to garnish



Recipe



1. Prepare the chicken breast by removing all the meat surrounding the first
bone (the wing bone). Using the back of a knife, scrape away all the membrane from the bone and remove the top cartilage so the bone is left clean. Set to one side.

2. Preheat the oven to 200ºC/gas 6. Melt the butter in an ovenproof frying pan, heating until nut-brown. Season the chicken well with salt and freshly ground pepper just before adding to the pan, breast skin side down.

3. Add the garlic cloves and a sprig of thyme to the chicken. Cook for a few minutes, basting often, until the chicken skin side is a golden nut brown colour. Take care not to let the butter burn.

4. Transfer the pan to a pre-heated oven. Cook for chicken for 8 minutes, then remove and rest in a warm place for 5 minutes by which time it should be perfectly cooked through.

5. Meanwhile, make the sauce. In a large frying pan, heat together the red wine and red jelly until boiling. Cook until reduced by three-quarters. Add in the Madeira and cook over a high heat until reduced by half. Add in the chicken stock and season with salt and freshly ground pepper.

6. Strain the stock through a double muslin to remove any impurities. Return the stock to the frying pan and bring to the boil. Add in the carrot, celery, salsify and chestnuts.

7. Return to the boil, then reduce heat and simmer for 2-3 minutes. Add in the spinach and the remaining thyme sprigs. Cook until spinach tender, around 1-2 minutes.

8. Transfer the sauce and vegetables to a serving bowl. Top with the roast chicken. Garnish with fresh truffle shavings and serve at once.

Serves 1.