ROASTED GARLIC CHICKEN WITH CHICKEN STOCK AND WHITE WINE CREAMY GRAVY WITH YORKSHIRE PUDDINGS

 

LOVE LOVE LOVE SUNDAYS, THERE IS SOMETHING SPECIAL ABOUT LAZY SUNDAYS FOCUSED AROUND FAMILY AND FOOD.

 

INGREDIENTS

(serves two)

 

THE ROAST

2 free range chicken legs with thighs attached

8 small King Edward potatoes peeled whole

2 tbsp cornmeal or semolina

Sea salt and black pepper

2 whole Italian cloves of garlic sliced

1 bunch of broccoli florets

1 carrot peeled & rough chopped

 

ROASTING THE CHICKEN LEGS

Season and place the chicken legs in the roasting tin with the potatoes for 30-40 minutes.  10 minutes before the cooking time is up scatter in the slices of garlic to caramelise and infuse the chicken.  Once the chicken is cooked brown off in a hot pan to crisp up the skin and add that extra level of flavour.

 

 

FOR THE ROAST POTATOES

Place a baking tin in the oven with a generous lump of dripping or goose fat until hot.  Part boil the potatoes for 10 minutes in boiling seasoned water, drain, rough up the potatoes in the colander and then lightly dust with salt and some cornmeal or semolina. Toss in the hot fat in your roasting tin and bake for 45 minutes turning once

 

 

YORKSHIRE PUDDINGS

 

INGREDIENTS

(makes 12)

200g plain flour

200g beaten eggs

200g milk

Salt and pepper

2 tbsp fat

 

Whisk the beaten eggs into the flour and season, add the milk and whisk until a smooth batter.  Leave to rest for at least 30 minutes at room temperature, pre heat the oven to 200 degrees and put half a teaspoon of fat in each well of your Yorkshire pudding pan, place in the oven to get really really hot, pour in the batter as fast as you can and return the pan to the oven, what ever happens do not open the oven door during the 15 minutes cooking time or your Yorkshires will flop.

 

 

 BRIOCHE BREAD SAUCE

 

INGREDIENTS

 

6 slices brioche bread crumbed

200g milk

50g butter

Salt and Pepper

Pinch grated nutmeg

Pinch of ground cloves

1 shallot diced

1/2 garlic clove sliced

 

Gently fry the shallot and garlic in a bit of the butter then add the milk and bring up to almost a simmer and take of the heat to infuse, pass through a sieve and return the milk to the pan, add the breadcrumbs and the rest of the ingredients and stir in well.

 

CHICKEN STOCK & WINE GRAVY

 

 

INGREDIENTS

Any roasting juices

300ml chicken stock

200ml white wine

100ml double cream

4 sage leaves chopped

Salt and pepper

 

Place the white wine in the saucepan and reduce by half, add the chicken stock and any roasting juices and reduce by half again, add the cream, sage and season to taste.  If your gravy is a little too thin you can thicken with a little flour mixed into butter and whisk that in.