Take 1oz butter, melt gently and add chopped onion and garlic, sweat, do not colour.
Add thyme and lemon zest.
Mix with softened butter and brioche crumbs, put into a piping bag.
Loosen the skin around chicken, be careful not to pierce the skin, then carefully pipe the brioche stuffing under the skin of the breast and legs, put in fridge and reshape to original shape, tie with string.
Trim and clean the vegetables and cut into even pieces.
Heat oil and carefully sear the vegetables except the tomatoes.
Sprinkle with chilli flakes.
Lay the chicken on top and roast 180 c for about 40 minutes stirring the vegetables occasionally. Take the chicken out and leave to rest for 10 minutes, meanwhile put tomatoes into vegetables for 5 minutes, season then take out and put to one side and keep warm.
Add white wine to the cooking pot, boil and reduce.
Add stock, boil and reduce.
Beat in the butter, then add parsley.
Carve the chicken and lay on vegetables on a service platter.
Pour sauce over and serve.
Take 1oz butter, melt gently and add chopped onion and garlic, sweat, do not colour.
Add thyme and lemon zest.
Mix with softened butter and brioche crumbs, put into a piping bag.
Loosen the skin around chicken, be careful not to pierce the skin, then carefully pipe the brioche stuffing under the skin of the breast and legs, put in fridge and reshape to original shape, tie with string.
Trim and clean the vegetables and cut into even pieces.
Heat oil and carefully sear the vegetables except the tomatoes.
Sprinkle with chilli flakes.
Lay the chicken on top and roast 180 c for about 40 minutes stirring the vegetables occasionally. Take the chicken out and leave to rest for 10 minutes, meanwhile put tomatoes into vegetables for 5 minutes, season then take out and put to one side and keep warm.
Add white wine to the cooking pot, boil and reduce.
Add stock, boil and reduce.
Beat in the butter, then add parsley.
Carve the chicken and lay on vegetables on a service platter.
Pour sauce over and serve.
