Chicken with Vermouth and Picada

This recipe for Chicken with Vermouth and Picada is a sort of pot roast and it is lovely and simple to make! Potato, padron peppers, roast chicken, chicken stock, bay leaves, vermouth...this is one tasty dish that is perfect when you want a delicious meal without all the hassle of loads of pans and dishes! James used chicken from Soanes Poultry.

4-6

Ingredients

1x 1.8kg chicken, spatchcocked
75 ml olive oil
3 garlic cloves, crushed
1 tbsp Dijon mustard
250ml vermouth
300ml chicken stock
2 bay leaves
1 large potato, peeled and sliced
100ml double cream
200g padron peppers
1 green pepper, sliced

Piccata

75g almonds
6 thin slices baguette cubed
50ml olive oil
2 cloves garlic
1 small bunch parsley

Method

Print Recipe

Place the potatoes, green pepper, olive and garlic in a large oven-proof dish. Top with the chicken, season, add bay leaf, vermouth and chicken stock, and then roast for 50 minutes.
Then, add padron peppers, mustard and cream, and proceed to cook in the oven for 10 minutes.
Pop the chicken onto a tray to rest. Then pop the tray with the sauce on the hob, bring to the boil and then reduce the heat slightly.
For the piccata, fry the bread and nuts until toasted, then pop into a mini food processor with the garlic and parsley. Blitz to a coarse paste, dot the sauce with the picatta, carve up the chicken and serve with the sauce and vegetables

Ingredients

1x 1.8kg chicken, spatchcocked
75 ml olive oil
3 garlic cloves, crushed
1 tbsp Dijon mustard
250ml vermouth
300ml chicken stock
2 bay leaves
1 large potato, peeled and sliced
100ml double cream
200g padron peppers
1 green pepper, sliced

Piccata

75g almonds
6 thin slices baguette cubed
50ml olive oil
2 cloves garlic
1 small bunch parsley

Method

Place the potatoes, green pepper, olive and garlic in a large oven-proof dish. Top with the chicken, season, add bay leaf, vermouth and chicken stock, and then roast for 50 minutes.
Then, add padron peppers, mustard and cream, and proceed to cook in the oven for 10 minutes.
Pop the chicken onto a tray to rest. Then pop the tray with the sauce on the hob, bring to the boil and then reduce the heat slightly.
For the piccata, fry the bread and nuts until toasted, then pop into a mini food processor with the garlic and parsley. Blitz to a coarse paste, dot the sauce with the picatta, carve up the chicken and serve with the sauce and vegetables