Ingredients
| QUICK DEMI-GLACE | |
| 1 cup chicken stock (use Foundation brand – see NOTE) | |
| 1 cup beef stock (use Foundation brand) | |
| ROAST CHICKEN WITH BRUSSELS SPROUTS AND CHESTNUTS | |
| 100g chestnuts | |
| 75ml extra virgin olive oil | |
| 4 organic chicken breasts (skin on, wing on) | |
| 400g Brussels sprouts | |
| a few slices of mild red chilli, deseeded | |
| 3 sprigs thyme, picked | |
| 3 cloves garlic, peeled, finely sliced | |
| 50g butter | |
| 200ml chicken stock | |
| â…“ cup flat-leaved parsley, leaves only, roughly chopped | |
| zest of ½ lemon | |
| 100ml demi-glace (see recipe) | |
| NOTE | |
| We strongly recommend using Foundation brand stock, available from retailers such as Moore Wilson’s, Sabato and Farro Fresh, as the brands commonly sold in supermarkets are too salty to make demi glace. |
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Instructions
| 1. | QUICK DEMI-GLACE |
| 2. | Put the chicken stock and beef stock into a small saucepan and simmer over a medium heat until the stock has halved in volume and deepened in colour, skimming any impurities (don’t use a rapid boil as this will cloud the sauce). |
| 3. | Lower the heat and gently reduce to around 125-150ml (it should take about 30 minutes to reduce). |
| 4. | The sauce is ready when it coats the back of a spoon. |
| 5. | Pass through a fine sieve, taste and season. |
| 6. | ROAST CHICKEN WITH BRUSSELS SPROUTS AND CHESTNUTS |
| 7. | Heat the oven to 220°C. |
| 8. | Cut an X on the flat sides of the chestnuts, then roast them for 25 minutes, giving them a shake during roasting. They’re ready when their shells curl back. |
| 9. | Wrap in a tea towel for 10 minutes then peel and chop coarsely. Set aside. |
| 10. | While the chestnuts roast, heat 30ml oil in a heavy-based, ovenproof pan over a medium-hot flame. |
| 11. | Season both sides of the chicken breasts with salt and pepper. |
| 12. | Sear them skin-side down for a minute then transfer the pan to the hot oven. |
| 13. | Roast for 5 minutes then turn the breasts skin-side up and roast for a further 10-12 minutes (until the internal temperature of the chicken has reached 75-80°C). |
| 14. | Rest the breasts on a wire rack close to the stove for 5-6 minutes. |
| 15. | While the chestnuts and chicken are cooking, trim the ends and peel any hard leaves off the Brussels sprouts, then finely slice them using a mandolin. |
| 16. | Warm 30ml olive oil in a heavy-bottomed pan over a low heat, add the chilli, thyme and garlic and gently sauté for a minute. |
| 17. | Add the butter, chicken stock and Brussels sprouts and allow to cook for about 6 minutes until they are tender and sweet. |
| 18. | Add the flat-leaved parsley to the Brussels sprouts along with the roasted chestnuts. |
| 19. | Finish with the lemon zest and a little of the remaining extra virgin olive oil. |
| 20. | Warm the demi-glace in a small pan until it is simmering. |
| 21. | Once the chicken is rested, slice on an angle, going from wing bone down to the tip. |
| 22. | Place the hot Brussels sprouts in the middle of the plates. Nestle the chicken on top. Pour over the demi-glace. Use the last of the extra virgin olive oil to drizzle over to finish. |
Recipes & food styling Tom Hutchison
Photography Amber-Jayne Bain