Chicken with wild mushrooms

Method

1. Preheat the oven to 230C/gas 8. Carefully slide the butter under the skin of the chicken. Season, drizzle with olive oil and place into a roasting tin. Transfer to the oven and roast for 10 minutes. Reduce the heat to 190C/gas 5 and continue to cook for a further 35 minutes.

2. Peel the potatoes and cut into cubes. Cook in salted, boiling water for 8-10 minutes, until just softened. Drain and place into a baking tray.

3. Heat the duck fat and pour it over the potatoes. Season and scatter the rosemary evenly over the potatoes. Roast for 20-25 minutes, until golden brown. Stir in the parsley and cheese and keep warm.

4. Meanwhile, make the sauce. Heat the olive oil and fry the mushrooms for 3-4 minutes.

5. Meanwhile, pour the chicken stock into the pan, bring to the boil and simmer for 5 minutes, until slightly reduced.

6. Stir in the butter and whisk until thick. Add the cream, bring to the boil and bubble for 3-4 minutes, until reduced.

7. Stir in the tomatoes, mushrooms and parsley. Season to taste.

8. Remove the chicken from the oven and rest for 5 - 8 minutes.

9. Carve the chicken into slices and serve with the roast potatoes and sauce.

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Ingredients

For the chicken

30g unsalted Butter
1 chicken crown
2 tbsp Olive oil

For the roast potatoes

2 large Potatoes
2 tbsp duck fat
3 sprigs Rosemary
30g Parmesan, grated
small bunch chopped Parsley

For the sauce

3 tbsp Olive oil
100g assorted wild mushrooms
40ml chicken stock
30g Butter
20ml double cream
20g sun-blushed tomatoes
sea-salt and freshly ground black pepper
small handful chopped Parsley

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