SERVES 4
INGREDIENTS:
For the chicken:
Free Range Spatchcock Chicken with garlic butter4 shallots, roughly chopped
160g marinaded artichoke hearts
2 tbsp capers
500ml chicken stock
250ml double cream
225g drained butter beans
2 tbsp dill mustard sauce
1-2 tbsp sweet mustard ketchup
For the mash:
1 celeriac, peeled and diced
75g butter, beurre noisette
150ml whole milk
Seasoning
To serve:
METHOD:
- Start by preheating your oven to 180˚C. Then lay the garlic butter chicken in a roasting tray on top of a vegetable trivet comprising of shallots and artichokes. Add capers and cook for 45 mins.
- Remove the chicken from the oven and add in the butter beans, chicken stock, cream, dill and mustard sauce. Stir well and return the roasting tray to the oven with the chicken on top.
- Cook for a further 30-35mins or until the chicken is cooked through when checked with a meat probe to be above 73˚C.
- Meanwhile, boil your diced celeriac until soft. Drain and then mash with butter that you take to brown butter stage in a small frying pan for 3-4 mins. Add a cup of milk and season to taste.
- Serve the roasted chicken and cream sauce with mash and steamed purple sprouting broccoli on the side.
