Recipes

Indian-spiced chicken with coriander chutney

Indian-spiced chicken with coriander chutney

Good for a midweek supper, or equally enjoyable cooked on the barbecue in summer. The chicken becomes lovely and smoky. Make sure you leave it to marinate properly, it really makes a difference. A tomato marinade might seem extravagant, so cook it when they are cheap and abundant, or when you have a glut of tomatoes that are past their best (a bit soft).
Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE CHICKEN

FOR THE CHUTNEY

Instructions

  • Put everything for the chicken – except the chicken itself and the oil – into a food processor with the coriander stalks (from the chutney ingredients list).
  • Whizz to a rough purée.
  • If the chicken breasts are very thick, cut them in half horizontally.
  • Whether you’re using breasts or thighs, pierce them all over with the point of a sharp knife.
  • Put the chicken into a dish and pour the puréed tomato mixture all over them.
  • Turn them over in the marinade, cover with cling film and put in the fridge for two hours (or overnight).
  • Turn the chicken pieces over every so often.
  • Bring to room temperature before cooking.
  • To make the chutney, put the coriander leaves into a food processor with all the other ingredients and whizz.
  • Taste.
  • You might need more lime juice.
  • Scrape into a bowl.
  • Heat a griddle until it’s very hot.
  • Lift the chicken out of its marinade and brush the pieces on each side with the oil.
  • Cook on a high heat for about three minutes, turning once (and moving the chicken round the griddle so that no pieces are cooking in the less-hot patches).
  • Season.
  • Reduce the heat and cook for about two minutes, or until the chicken is cooked through (but not overcooked, it should still be moist).
  • Thighs will take longer than breasts.
  • Serve the chicken with the coriander chutney, a bowl of cucumber raita and some rice.
  • (I must say I also love a mango and watercress salad with it, but I always love a mango and watercress salad…)
————————————————————————————————–
Course; Chicken
Cuisine; India

Pomegranate and honey-glazed chicken skewers

Pomegranate and honey-glazed chicken skewers

These look very pretty. They make good picnic food, too. If I’m taking them on a picnic I usually make a little fresh marinade (don’t use the marinade in which the chicken has already been steeping; you must make fresh stuff) and brush the chicken skewers with it before packing them. It helps keep them moist. Don’t forget that wooden skewers need to be soaked in water in advance for about 30 minutes; this stops them burning on the griddle.
Couverts6
Deel op Facebook Print Recipe

Ingredients

FOR THE MARINADE

FOR THE CHICKEN

Instructions

  • Mix everything for the marinade together in a shallow dish.
  • Cut the chicken into chunks, about 2cm (¾in) square.
  • Put the chicken in the marinade, turning to coat, cover with cling film and leave in the fridge overnight.
  • Bring to room temperature before cooking.
  • Thread the chicken pieces on to skewers and season with salt and pepper.
  • Heat a griddle pan and cook the skewers over a medium heat, turning them to cook on all sides.
  • If you don’t have a griddle pan, heat a little oil in a large frying pan and cook them in that.
  • Either way, it takes about 10 minutes.
  • Be careful not to burn the outside of the chicken before the inside is cooked (this is easily done because of the honey in the marinade).
  • Adjust your heat accordingly.
  • Toss the onion, coriander and pistachios lightly with the virgin oil and lemon.
  • Season.
  • Put the salad on a big platter.
  • Put the hot skewers on the platter, too and scatter with pomegranate seeds (if using).
  • A bowl of Greek yogurt, into which you have stirred some chopped mint leaves and crushed garlic, is lovely with this.
  • Flatbread or bulgar wheat make good starchy side dishes.
————————————————————————————————–
Course; Chicken

Ginger beer can chicken

Ginger beer can chicken

This is honestly a basic guide from which you can spin off in all sorts of directions. First of all you can use different beers (I have even used honey porter in the past), or a mixture of beers. Make it spicier, use different herbs, add mustard, citrus juice, whatever. Play around. The only thing that’s important is the beer and the technique of cooking. A few have complained that the method doesn’t actually work, that you don’t need to put the open beer can inside the bird, but part of the fun – in my house anyway – is in getting the bird on and off the barbecue with the can in it. And it’s always damned delicious, moist and smoky. You do need tomato sauce, not ketchup. Use regular beer if you prefer, but my kids love this version.
Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1.8 kg 4lb chicken

FOR THE TOMATO SAUCE

FOR THE MARINADE

  • 400 ml 14fl oz ginger beer, plus 300ml can of ginger beer
  • 125 ml 4fl oz good-quality tomato sauce, preferably home-made
  • 40 g 1½oz root ginger, peeled and grated
  • 6 garlic cloves grated
  • 4 red chillies stalks removed, finely chopped (I leave the seeds in)
  • ¾ tbsp smoked paprika
  • leaves from 8 sprigs of thyme
  • 3 tbsp soft dark brown sugar

Instructions

  • To make the tomato sauce, heat the olive oil in a saucepan and gently sauté the onion until soft but not coloured.
  • Add the garlic and cook for another minute.
  • Stir in the tomatoes, 125ml (4fl oz) of water, the seasoning and sugar.
  • Bring to the boil, then reduce the heat to a simmer and cook for 30 minutes, making sure it doesn’t become too dry.
  • Leave to cool, then purée.
  • Mix 100ml of the beer in a large bowl, big enough to contain the chicken, with all the other marinade ingredients.
  • Put the chicken in the bowl, too, and rub the marinade all over it inside and out.
  • Cover loosely with foil or cling film and put in the fridge for eight hours.
  • Then remove from the fridge and pour over the remaining 300ml (½ pint) of ginger beer plus 100ml of the canned stuff (keep the rest in the can).
  • Cover, return to the fridge and marinate for 24 hours, turning every so often.
  • Prepare a lidded barbecue to the stage where the coals are hot but no longer flaming.
  • Shake the marinade off the chicken and pat dry with kitchen paper.
  • Season.
  • Place the chicken on the opened ginger beer can so the can is in the cavity.
  • Place the can and chicken on to a rack off the barbecue, then put the rack on to the barbecue so that the base of the can is on the rack and the chicken is sitting upright.
  • Be careful.
  • It’s a little tricky to balance everything as you put the rack down on to the barbecue (because it’s hot) but persevere and get help!
  • Close the lid and cook for 40–45 minutes, then pierce the chicken between the leg and the body: the juices should have no trace of pink.
  • If it’s not finished, continue to cook.
  • Carefully take the chicken off the can, carve and serve.
————————————————————————————————–
Course; Barbecue / Chicken / Poultry

Barbecued poussins with za’atar and roast pumpkin houmous

Barbecued poussins with za’atar and roast pumpkin houmous on a rustic wooden table

Barbecued poussins with za’atar and roast pumpkin houmous

You can buy za’atar – a Middle Eastern spice blend – but it’s easy to make your own (and cheap, too). Making it yourself also means you can vary it. This is a very basic za’atar, others are more complicated, but thyme, sumac and sesame seeds are essential. It makes more than you need, but keep it in an airtight container and sprinkle it on warm flatbread, or use it to marinate lamb kebabs. Pumpkin houmous isn’t authentic but it gives chickpea houmous a run for its money. I vary the ingredients, sometimes adding ground cumin or dried chilli (add those when you roast the pumpkin or when you purée it). What is really important is seasoning and adding the right amount of lemon juice, so use your taste buds.
Deel op Facebook Print Recipe

Ingredients

FOR THE ZA’ATAR

FOR THE POUSSINS

FOR THE HOUMOUS

Instructions

  • First of all make the za’atar.
  • Preheat the oven to 150°C/300°F/gas mark 2.
  • Strip the leaves from the thyme.
  • Put them in a small roasting tin and bake in the oven for about 10 minutes.
  • Put the dried leaves into a mortar and pound lightly.
  • Add the remaining ingredients.
  • Pound a little more, but not so much that you grind the sesame seeds, just to release the aromas.
  • Mix 4 tbsp of the za’atar with the lemon juice, garlic, olive oil and pepper.
  • Trim any raggedy bits of skin from the poussins.
  • Put them in a dish and cover them in the marinade.
  • Cover with cling film and put in the fridge for four hours or overnight.
  • Bring to room temperature before cooking.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cut the pumpkin into chunks then remove the seeds and peel.
  • Put into a roasting tin, drizzle with the regular oil, season and roast for about 25 minutes, until completely tender.
  • Prepare a barbecue to the stage where the coals are hot but no longer flaming.
  • Lift the poussins out of the marinade and put on to the barbecue.
  • Cook for 10 minutes, then turn and cook for another 10 minutes.
  • Check to see if they are done and return the poussins if they need more cooking, changing their position on the barbecue.
  • It usually takes 25 minutes in all.
  • Quickly purée the pumpkin with the other ingredients for the houmous.
  • Sprinkle the poussins with more za’atar and serve with the houmous and some Greek yogurt.
  • You don’t need any starch, as the houmous provides that, but a green salad, tomato salad, or roast tomatoes are lovely on the side.
  • Provide lemon wedges as well, to squeeze on the poussins.
————————————————————————————————–
Course; Barbecue / Chicken / Poultry

Chicken shish with toum

Chicken shish with toum

Chicken kebabs are ubiquitous all over the Middle East and are one of the easiest things to make for a barbecue. I prefer chicken thighs (it’s much juicier meat) but they are always more ragged; you can cut breast fillets into much neater chunks. Do whichever you prefer. After years of using wooden skewers I now always use metal ones, as they help the meat cook by conducting heat into the centre of the chicken pieces. (You can also use the marinade on whole skinless boneless thighs and just griddle them, if you don’t want to make kebabs.) Toum is Lebanese garlic purée – quite like a Catalan allioli – and is for serious garlic lovers. The oil has to be added carefully and gradually – just as if you were making mayonnaise – until you have a thick emulsion. It will end up pale, almost snowy looking. It makes a wonderful paste to spread on warm flatbread; just put your skewered chicken on top. This quantity makes more than you need for the recipe but it’s very hard to make it in a food processor in smaller amounts.
Deel op Facebook Print Recipe

Ingredients

FOR THE CHICKEN

FOR THE TOUM

  • 4 bulbs of garlic cloves separated and peeled
  • 350 ml 12fl oz mixed groundnut and olive oils
  • ½ tsp sea salt flakes or more to taste
  • juice of 1½ lemons or more to taste
  • 100 ml 3½fl oz iced water

Instructions

  • Cut the chicken into chunks, about 4 x 2.
  • 5cm (1¾ x 1in).
  • Put these in a bowl and add the rest of the ingredients.
  • Cover and marinate in the fridge for four hours (or longer, if you can).
  • Bring to room temperature before cooking.
  • For the toum, halve each garlic clove and remove any green shoots inside.
  • Put in a food processor and blitz to a purée, stopping the machine to push the garlic down the sides.
  • You’re aiming to end up with a smooth purée.
  • Now start adding the oil a tiny drizzle at a time, with the motor running, as if you were making mayonnaise, but taking even more care.
  • Stop every so often and stir the mixture.
  • Add the salt and, still with the motor running, add the lemon juice and iced water.
  • Taste.
  • You may want more salt or lemon juice.
  • Scrape into a bowl.
  • Thread the cubes of chicken on to skewers (if you are using thighs make sure you tuck in any extraneous bits).
  • You can cook them on either a griddle pan or the barbecue.
  • If you’re using the barbecue, put them on to the rack when the flames have died down but the embers are still hot, placing them round the edge.
  • It should take about eight minutes to cook them through; you need to turn them as they cook.
  • If you’re doing them on the griddle, heat it until it’s very hot, lay the kebabs on it and cook, turning every so often and adjusting the heat, until the chicken is cooked through.

Notes & Wine Advice

Serve with warm flatbread, a salad of leaves, cucumbers and tomatoes, Greek yogurt and the toum.
————————————————————————————————–
Course; Chicken

Chicken with griddled leeks, roast peppers and salbitxada

Chicken with griddled leeks, roast peppers and salbitxada

Salbitxada is a Catalan sauce. It most often ends up fairly finely ground – like a purée, or pesto – but I like to find chunks of tomato in it, it’s much fresher. You can, if you prefer, make it in the food processor, but a mortar and pestle gives a good chunky result. The chicken doesn’t have to be breasts, this is just as good with a roast chicken (in fact it makes a fabulous big feast when served with loads of roast peppers and griddled leeks). Don’t feel restricted to leeks and peppers either; you can serve griddled artichoke hearts or asparagus as well. Want to make it simpler? Just go with the chicken, the sauce, one vegetable and sprigs of watercress.
Couverts6
Deel op Facebook Print Recipe

Ingredients

FOR THE CHICKEN

FOR THE SALBITXADA

Instructions

  • Put the chicken between two sheets of greaseproof paper and bash with a rolling pin (a couple of bashes is enough).
  • Put in a dish with the virgin oil, lemon zest and juice.
  • Cover and leave for 30 minutes (more if you have time) in the fridge.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Put the peppers in a roasting tin, drizzle with regular oil and season.
  • Cook them in the oven for 40 minutes, until soft and scorched in places.
  • Meanwhile, make the sauce.
  • Drop the tomatoes into boiling water for 20 seconds or so, then run cold water over them and peel off the skins (I sometimes can’t be bothered).
  • Halve the tomatoes, scoop out the seeds and core and chop the flesh.
  • Put the garlic and salt into a mortar and pound to a paste.
  • Add the almonds and chilli and pound these.
  • Now add the parsley and tomatoes and pound, but mix with a fork too, so the ingredients are combined but don’t form a purée.
  • Stir in the vinegar, virgin oil and pepper.
  • Taste to check if you need more oil or vinegar.
  • It should be assertive but balanced.
  • Cut the peppers into slices, lengthways.
  • I don’t remove the skin – I like the taste – but if it comes off naturally, discard it.
  • Try to time things so the leeks and chicken are ready at the same time.
  • Brush the leeks with regular oil and season.
  • Heat a griddle pan and cook the leeks for about five minutes, turning, until nicely coloured.
  • Reduce the heat and cook until tender.
  • Heat a frying or griddle pan, season the chicken and cook for about four minutes on each side.
  • It should be cooked through.
  • Serve on a platter with the leeks, peppers and pea shoots, with some of the sauce spooned over the top and the rest on the side.
————————————————————————————————–
Course; Chicken

Chicken piri piri

Chicken piri piri

Whenever I go to Portugal my first pit stop is the same: a chicken piri piri restaurant that is little more than a shack (there are no real walls, just bits of matting hung on a frame) at the side of a dusty road. The place is full of Portuguese families noisily shouting for more piri piri sauce. Nothing else is served. Just frango piri piri, salad and chips or bread. The chicken is cooked on huge braziers and it’s difficult to replicate the special smokiness when you cook it at home, but you can almost get it. The Portuguese piri piri I’ve eaten always has a great red colour and is slightly sweet. I’ve tried to replicate this here by adding roast pepper. It’s hard to be prescriptive about cooking times as it depends on your grill (and some domestic grills are very poor), so these instructions are guidelines only. If you prefer to roast your joints, put them on a rack set in a roasting tin and cook for 40 minutes in an oven preheated to 220°C/425°F/gas mark 7. In Portugal, whole small chickens or poussins – spatchcocked – are cooked this way, so use those if you prefer (get your butcher to do the spatchcocking). There is enough piri piri here for four poussins. Roast them just as you would joints.
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Halve and deseed the pepper, brush with a little of the oil, put into a small tin and roast until its flesh is soft (about 25 minutes).
  • Peel the skin off if it comes off easily; leave it if it doesn’t.
  • Chop roughly, then crush in a mortar and pestle.
  • Set aside.
  • Remove the stems from the chillies and deseed them.
  • Chop finely, then put into an empty mortar with the garlic, oregano and chilli flakes.
  • Pound to a rough paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and red pepper.
  • Put the chicken into a broad, shallow dish and pour on most of the marinade.
  • Turn to coat, cover with cling film and put in the fridge for about four hours (overnight is even better), turning a couple of times.
  • Bring to room temperature before cooking.
  • Heat your grill and arrange the chicken on the grill pan, skin side up.
  • Place the grill pan 10cm (4in) from the heat and grill for 12 minutes on each side, reducing the heat halfway through.
  • Baste every so often with the juices or a little more marinade.
  • Move the chicken another 10cm (4in) from the heat and grill for another six or seven minutes on each side.
  • The chicken should be cooked through (make sure the juices are clear and there is no trace of pink), sizzling and dark red.
  • Serve immediately with a lettuce, cucumber and tomato salad and fried potatoes or coarse country bread.
————————————————————————————————–
Course; Chicken
Cuisine; European / Portugese

Chicken fatteh

Chicken fatteh

A feast with lots of elements, textures and temperatures. Layer the components judiciously, each needs wise seasoning. And be generous with the herbs, to make it sing. Finish with pomegranate seeds and pistachios.
Couverts8
Deel op Facebook Print Recipe

Ingredients

FOR THE TOMATO SAUCE

FOR THE CHICKEN

FOR THE RICE

FOR THE REST

  • 2 pitta breads
  • 25 g 1oz butter, melted
  • 8 tbsp olive oil
  • 4 aubergines in 3cm/1¼in cubes
  • 3 tsp ground cumin
  • 1 tsp dried chilli flakes
  • squeezes of lemon juice
  • 1 garlic clove crushed
  • 500 g 1lb 2oz Greek yogurt
  • large handfuls of chopped parsley and coriander leaves
  • 50 g 1¾oz pine nuts, toasted

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • For the sauce, heat the oil and cook the onion until soft and pale gold.
  • Add the garlic and cinnamon and cook for two minutes.
  • Add the tomatoes, seasoning, sugar and 100ml (3½fl oz) of water.
  • Simmer, uncovered, for 30 minutes.
  • Heat the pittas in the oven for a couple of minutes, then split and brush with melted butter.
  • Cut in triangles and bake for 10 minutes, until crisp.
  • Put the chicken in a roasting tin and rub the oil over it, season and massage with the spices.
  • Roast for 1 hour 15 minutes, basting.
  • It is ready when the juices between the leg and body run clear with no trace of pink.
  • Transfer to a dish to rest for 15 minutes, covered with foil.
  • Put the tin over a medium heat, add 200ml (7fl oz) of water and bring to a simmer, scraping up any bits.
  • Cook until you have about 100ml (3½fl oz) of liquid left.
  • Wash the rice well.
  • Heat the butter and oil in a saucepan and fry the onion for 12 minutes, until golden, stirring now and then.
  • Add the spices and cook for two minutes.
  • Set aside.
  • When the chicken is cooler, tear the meat into pieces.
  • Keep warm.
  • Heat 4 tbsp of olive oil over a medium-high heat, add half the aubergines and fry until soft and golden.
  • Add half the spices, season well and squeeze on lemon juice.
  • Keep warm.
  • Repeat.
  • About 30 minutes before eating, add the rice to the onions.
  • Add the stock and boil hard until the surface of the rice looks pitted.
  • Reduce the heat to its lowest, cover and cook for 17 minutes.
  • Don’t stir it but do check to make sure it isn’t sticking.
  • Now layer the components in a large dish.
  • Everything should be hot apart from the bread and yogurt, so reheat the sauce.
  • Stir the garlic into the yogurt.
  • Squeeze lemon juice on the layers as you go and sprinkle most of the herbs on too.
  • Start with pitta, then rice, then chicken – seasoned and mixed with 5 tbsp of its gravy – then aubergine, tomato sauce and yogurt.
  • Scatter with more herbs, the pine nuts, pomegranate seeds and pistachios with a drizzle more yogurt (serve the rest on the side).
————————————————————————————————–
Course; Chicken

Jewish chicken with tzimmes

Jewish chicken with tzimmes

I first had this for lunch at the home of a Jewish friend who knew I would love the sweet-savoury flavours (at first, I thought it was a Moroccan dish). The word tzimmes means ‘to make a fuss over somebody or something’ so I suppose that’s why it’s such a mixture. It’s a dish of root vegetables and fresh and dried fruit that is cooked around the chicken – and is very sweet – but you can tone it down by adding less dried fruit and replacing some of the sweeter vegetables (the carrots and sweet potatoes) with ordinary potatoes, if you want. (Carrots are very important at Jewish New Year though, as they are symbolic of the good deeds you hope to do in the coming year, so if you’re making it for Rosh Hashanah it’s best not to tamper with the carrots!)
Deel op Facebook Print Recipe

Ingredients

  • 2 kg 4lb 8oz chicken
  • 1 tbsp extra virgin olive oil
  • salt and pepper
  • 500 g 1lb 2oz carrots, long slim ones if possible
  • 550 g 1lb 4oz sweet potatoes, peeled and sliced
  • 3 tart apples halved, cored and cut into wedges
  • 12 prunes
  • finely grated zest and juice of 1 orange
  • 250 ml 9fl oz chicken stock
  • 250 ml 9fl oz red or white wine
  • 2 cm ¾in root ginger, peeled and grated
  • ½ tsp ground cinnamon
  • 2 tbsp soft light brown sugar or to taste
  • juice of ½ lemon
  • ½ tbsp finely chopped flat-leaf parsley leaves optional

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Put the chicken into a roasting tin, big enough for the vegetables and fruit to fit around it.
  • Rub with the olive oil and season with salt and pepper.
  • Peel the carrots if they need it, or wash thoroughly.
  • Leave whole if they are slim, cut in half lengthways if they aren’t.
  • Put the carrots, sweet potatoes, apples and prunes round the chicken (tuck the prunes underneath as they will burn if exposed).
  • Heat the orange zest and juice with the stock, wine, ginger and cinnamon.
  • Pour over the vegetables.
  • Sprinkle on the sugar and season.
  • Put into the hot oven and cook for 1 hour 25 minutes, basting the chicken every so often with the juices.
  • If, at the end of cooking time, you still have quite a lot of liquid, you can remove the chicken, veg and fruit to a heated platter and reduce the liquid by boiling.
  • This is supposed to be a sweet dish, but make sure the juices don’t become off-puttingly sweet when you boil them.
  • Squeeze the lemon juice over the vegetables and sprinkle with the parsley.

Notes & Wine Advice

My friend Helen serves this for Rosh Hashanah with potatoes roasted in chicken fat.
————————————————————————————————–
Course; Chicken
Cuisine; Israel

Roast chicken with truffles

Roast chicken with truffles

Before you conclude that I’ve gone quite mad with the cash, consider this: this is a lovely dish, special, a real treat, something you can enjoy with your partner or a few good friends. In my life, I’ve made it on only a handful of occasions (though never before now with fresh truffles) and I’ve never regretted it. Depending on how flush you are, this dish can be incredibly expensive to make or – at the other end of the scale – cheaper than buying four takeaway pizzas. In descending order of expense you can use fresh black truffles (summer are cheaper than winter truffles), truffles that are frozen or in jars in their own juice, or sliced truffles preserved in oil. The price of fresh truffles varies. The cheapest form – sliced black summer truffles in oil – costs about £7.50 for 30g/1oz (about the amount you need for this dish). You get what you pay for but even the sliced and preserved truffles, in my opinion, are gorgeous. Since you are cooking with truffles it makes sense to get the best bird you can afford. You could buy the best your local butcher provides, or a Label Anglais, or go all out and buy a Bresse chicken (you can read more about ‘high end’ chickens in the introduction). All forms of truffles – and truffle butter – can be found online.
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • sea salt flakes
  • 1.5 kg 3lb 5oz chicken
  • 30 g 1oz black truffle, sliced or shaved
  • 25 g scant 1oz unsalted butter
  • 300 ml ½ pint good home-made chicken stock
  • 30 g 1oz truffle butter

Instructions

  • Start 24 hours before you want to cook the dish: salt the bird, then put it in the fridge.
  • Bring the chicken to room temperature.
  • Preheat the oven to 210°C/410°F/gas mark 6½.
  • Carefully loosen the skin of the breast and legs of the bird (see technique for Roast chicken with mushrooms and sage butter under the skin).
  • Put slices of truffle – keeping a few back to add to the sauce – under the skin.
  • Put into an ovenproof dish (a copper or cast-iron one is good) of a size in which the bird will sit snugly.
  • Rub the regular butter all over the breast and legs.
  • Put into the hot oven – the legs should be toward the back of the oven – and cook for 50 minutes (check for doneness by looking at the juices that run out between the leg and the body of the bird, they should have no trace of pink).
  • Transfer the chicken to a warmed platter, put a foil tent over it to keep it warm and let it rest.
  • Pour off most of the fat (it has such a good flavour I keep it for frying potatoes) and set the dish on the hob.
  • Deglaze with a bit of the stock (obviously not so much that the pan is overflowing) and stir and scrape up the dried-on bits with a wooden spoon.
  • Transfer this to a saucepan, add the rest of the stock and boil until you have about 150ml (5fl oz).
  • Add the truffle butter a bit at a time, whisking with a small whisk (the sauce will turn glossy) then stir in the reserved truffle slices.
  • Joint and serve at the table, offering the sauce in small warmed jug.
  • I love this with sautéed potatoes and some watercress.
————————————————————————————————–
Course; Chicken