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Recipe OF THE WEEK; Staying in Your ultimate home comforts.


For the salad:

English butter lettuce

2 shallots, finely chopped

5g chopped parsley

5g chopped tarragon

5g chopped chives

5g chopped chervil

300ml olive oil

100ml Moscatel vinegar

1 tbsp Dijon mustard

1 fresh baguette For the chicken:

Cotswold white chicken

Olive oil

Bunch of thyme

2 heads of garlic

Garlic, salt and black pepper (smash up a couple of heads of garlic and cover them with Maldon sea salt, leave in a kilner jar for a week)

Glass of Marsala

1 Pre-heat the oven to 200C.

2 Rub the chicken with the marjoram and olive oil. Season well with the salt and pepper, stick the bunch of marjoram in the cavity of the chicken. Cut the garlic in half and put it in the bottom of a roasting tray, sit the chicken on top.

3 Place chicken tray in middle shelf of oven and roast for 15 mins, then baste with oil in the tray. Turn oven to 180C and roast for further 45 mins. 4 Once the chicken is golden and crisp-skinned, take it out and let it rest.

5 Take the garlic and marjoram from the chicken and put back in the tray, add the Marsala and return to the heat to reduce.

6 Once the chicken has rested pour all the juice back into the tray and bring to the boil, pass through a sieve and it's ready.

7 To make the salad, rip lettuce. Mix the herbs and shallots. Put oil, vinegar and mustard in lidded jar and give good shake - it should emulsify and look shiny and glossy. 8 Mix salad, herbs and shallot with dressing and serve alongside the chicken, juices and baguette.

Baste the chicken with oil from the tray when it's crispy serve with salad, baguette and the leftover juices

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Copyright 2017 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Features; Opinion Column
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Jun 4, 2017
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