Shopping Cart
Get the latest La Motte News

Recipe for Roast Chicken, wilted greens, bread and pan sauce



Recipe for Roast Chicken with wilted greens and 2 sauces!

Roast chicken

1 Free range chicken

2 Garlic cloves

4 Thyme sprigs

1 Tbs Dijon mustard

1 Lemon

2 Onion

50 g Butter

Salt and pepper

Pre-heat the oven to 220° Celsius.

Soften the butter. Ensure chicklen is cleaned properly. Sprinkle salt and pepper inside the cavity. Truss the bird.

Rub the whole chicken with the soften butter and Dijon mustard.

Season with salt and pepper.

Pick the thyme leaves and sprinkle inside the chicken.

Peel and slice the onions into thick rings, place around the chicken to caramelize during roasting.

Roast the bird for 50 - 60 minutes.

Remove from the oven and allow to rest for 20 minutes.

Take chicken out of the roasting pan, keeping the roasting juices and caramelised onions for the pan sauce.

Pan sauce

50 ml Dry sherry

500 ml Chicken stock

50 g Butter

Seasoning

The roasting pan with the onions in.

Deglaze the roasting pan with the sherry and scrape all the bits and the onions into a sauce pot.

Add the chicken stock and reduce by half.

Strain of the onions at this point and reserve to put back into the sauce later if you so please.

Reduce the sauce some more till it is the desired thickness.

Whisk in the butter and check seasoning. It might be quite powerful at this point so use sparingly.

Bread Sauce

½ Fresh white loaf

1 White onion peeled

2 Star Anise

1 Cinnamon sticks

8 Cloves

½ Nutmeg

500 ml Milk

150 ml Cream

2 Tbs Chopped chives

Cut the onion in half and stud with the cloves. Place all the ingredients except the bread in a sauce pot and bring to a simmer for 5 minutes.

Take off the heat and wrap with plastic wrap.

Allow to infuse for an hour.

Strain and reserve for later use.

Cut the crust off the bread and pulse in a food processor to make medium bread crumbs. Reserve for final plating.

Swiss Chard

1 Bunch Swiss chard

50 ml Olive oil

50 g Butter

¼ Lemon

Salt and pepper

Heat a sauté pan, pour in the olive oil and butter then immediately followed by the washed and destemmed Swiss chard. Season and sauté till nice and soft.

Finish with a good squeeze of lemon juice.

Plate ..

Serve with your choice of 2018 La Motte Chardonnay or 2017 La Motte Millennium.

                       


Older Post Newer Post