Ingredients

  • 2 kg chicken
  • 100g ricotta
  • Half a small bunch mint
  • 1 small bunch coriander
  • Salt and pepper
  • Olive oil
For the sauce:
  • 15ml olive oil
  • 1 shallot peeled and diced
  • 300g wild mushrooms
  • 300ml veal jus
  • 50ml white wine
  • 50ml double cream
  • Half a small bunch tarragon
  • 15g butter

Method

Pre heat the oven to 200C.

Place the ricotta, mint and coriander into a food processor and blitz until smooth. Spoon the mixture into a piping bag.

Using your fingers carefully release the skin from the breasts of the chicken then pipe the cheese and herb mixture under the skin.

Put the chicken onto a roasting tray then drizzle in olive oil. Season then roast for 1 hour and 10 minutes, remove from the oven and rest for 20 minutes.

To make the sauce: heat a no- stick fry pan over a medium heat until very hot. Add the oil, then the shallot and mushrooms. Add half the butter and fry for 2 minutes before pouring in the jus, wine and cream. Sprinkle over the tarragon, bring to the boil then reduce by half. Add the remaining butter and season.

Carve the chicken into 8 pieces, pile onto a platter and spoon over the sauce.

Ingredients

  • 2 kg chicken
  • 100g ricotta
  • Half a small bunch mint
  • 1 small bunch coriander
  • Salt and pepper
  • Olive oil
For the sauce:
  • 15ml olive oil
  • 1 shallot peeled and diced
  • 300g wild mushrooms
  • 300ml veal jus
  • 50ml white wine
  • 50ml double cream
  • Half a small bunch tarragon
  • 15g butter

Method

Pre heat the oven to 200C.

Place the ricotta, mint and coriander into a food processor and blitz until smooth. Spoon the mixture into a piping bag.

Using your fingers carefully release the skin from the breasts of the chicken then pipe the cheese and herb mixture under the skin.

Put the chicken onto a roasting tray then drizzle in olive oil. Season then roast for 1 hour and 10 minutes, remove from the oven and rest for 20 minutes.

To make the sauce: heat a no- stick fry pan over a medium heat until very hot. Add the oil, then the shallot and mushrooms. Add half the butter and fry for 2 minutes before pouring in the jus, wine and cream. Sprinkle over the tarragon, bring to the boil then reduce by half. Add the remaining butter and season.

Carve the chicken into 8 pieces, pile onto a platter and spoon over the sauce.