Crown Roast Chicken
This Crown Roast Chicken is cooked to juicy perfection, brushed with Dijon, and rolled in crunchy hazelnuts and fresh parsley. Serve with rich Madeira sauce, velvety parsnip purée, and crispy potato fondants.
Ingredients
- 1 medium chicken crown
- Few sprigs of thyme
- 15ml vegetable oil
- 25g butter
- 1 tbs Dijon mustard
- 100g hazelnuts or cobnuts, chopped
- 1 bunch parsley, chopped
- Salt and pepper
For the sauce
- 1 shallot, peeled and diced
- 2 cloves garlic, crushed
- 100ml madeira
- 200ml chicken stock
- 100ml double cream
- Knob of butter
To serve
- Potato fondants
- Pureed parsnips
- Deep fried sage
- Sauteed kale
Method
- Pre heat the oven to 200°C.
- For the chicken, place the crown onto a hot pan with the oil and butter, season and then pop in the oven and roast for 25 minutes.
- Remove the chicken crown from the oven and set it to rest.
- Brush the crown with mustard and roll in the chopped nuts and parsley.
- To make the sauce cook the garlic and shallot in the pan for 4 to 5 minutes, add the madeira, bring to the boil and then add in the stock.
- Simmer to reduce the sauce by half and then add the cream and butter, season.
- Remove the breasts from the crown, place onto 2 plates, spoon on the parsnip puree and serve with the potato fondants and sauce. Finish with the kale and sage.
Ingredients
- 1 medium chicken crown
- Few sprigs of thyme
- 15ml vegetable oil
- 25g butter
- 1 tbs Dijon mustard
- 100g hazelnuts or cobnuts, chopped
- 1 bunch parsley, chopped
- Salt and pepper
For the sauce
- 1 shallot, peeled and diced
- 2 cloves garlic, crushed
- 100ml madeira
- 200ml chicken stock
- 100ml double cream
- Knob of butter
To serve
- Potato fondants
- Pureed parsnips
- Deep fried sage
- Sauteed kale
Method
- Pre heat the oven to 200°C.
- For the chicken, place the crown onto a hot pan with the oil and butter, season and then pop in the oven and roast for 25 minutes.
- Remove the chicken crown from the oven and set it to rest.
- Brush the crown with mustard and roll in the chopped nuts and parsley.
- To make the sauce cook the garlic and shallot in the pan for 4 to 5 minutes, add the madeira, bring to the boil and then add in the stock.
- Simmer to reduce the sauce by half and then add the cream and butter, season.
- Remove the breasts from the crown, place onto 2 plates, spoon on the parsnip puree and serve with the potato fondants and sauce. Finish with the kale and sage.
