About the dish
Half chicken is oven-baked with butter, fresh thyme, and rosemary, ensuring tender juiciness in every bite. Accompanied by pan-fried confit potatoes for a delightful crunch. Dressed with tangy pickled shallots, fresh chervil, and parsley for a burst of freshness. Served with Café de Paris Butter.
MEP
Knife & Fork
Ingredients
1 each Half Chicken - DK
10g Butter
2g Fresh Thyme
2g Fresh Rosemary
140g Confit potatoes - halved - DK
pinch of salt & pepper, 10ml veg oil
3g Pickled shallots DK
1g Fresh Chervil
1g Fresh Parsley
20g Café de Paris Butter (1 slice) DK
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
This dish will benefit from one of our gorgeous tomato salads, however, a portion of truffled cauliflower au gratin will also work really well with this chicken.
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.
