Recipe name
Status
Servings
Dietary Info
Servings
About the dish
Succulent half chicken with thyme, rosemary, and Maldon salt, served with crispy confit potatoes, Comté puddings, truffled cauliflower cheese, and tenderstem broccoli. Finished with herb salad and black garlic jus.
MEP
Knife, Fork &Two Main Course Plates
Ingredients
2 each Half Chicken - DK
20g Butter
4g Fresh Thyme
4g Fresh Rosemary
1 pinch Maldon salt
100g Black garlic jus DK (2 jugs)
6g Pickled shallots DK
2g Fresh Chervil
2g Fresh Parsley
2 pieces Comté puddings SR
1 ptn Truffled cauliflower cheese (Side)
1 ptn Tenderstem Broccoli (Side)
6 pieces Crispy confit potatoes (6 x 40g squares)
1 pinch of salt
Video
Recommendations
DRINKS
The two most classic wine pairings with roast chicken are white and red Burgundy – that is to say Chardonnay and Pinot Noir. A Chardonnay with some oak influence (Maison l’Aiglon, Cotes de Beane etc.) will bring a round, buttery finish to the wine which is perfect with chicken, while the lemon acidity cuts through the richness. A Chardonnay without oak (like Chablis) will generally be too zesty and lack balance in this pairing. A Pinot like our Mougeottes or Gevrey Chambertin will be light enough not to overpower the chicken, with complimentary fruit notes of cranberry and pomegranate.
French Zero
French Zero will pair perfectly due to its refreshing bubbles
SIDES
N/A
Poulet Breton is a classic chicken dish from the Breton region. It has many forms of preparation including grilled or roasted. This new version is likened to a Poulet Rotisserie as we roast in the oven. We still source our chicken from the Brittany region today.
