Roast Free-Range Farm Shop Chicken with Chicken Veloute

Method

Roasted Free-Range Chicken Breasts

1. Heat oven to 150ºC
2. Rub approx 5g of the soft butter on to each of the breasts, sprinkle with chopped thyme, lemon zest and some salt and pepper, turn over and repeat.
3. In a large frying pan melt the remaining butter with the oil until hot and foaming. Place the breasts skin side down and cook for 2 mins. Turn over and repeat for a further minute.
4. Place in the oven for 8 mins, then turn the oven down to 110ºC, cook a further 3 mins. Remove from oven, cover with foil and rest for 10 mins before serving.

Chicken Veloute

1. Heat the oil in a large pan and sweat the chicken wings until golden brown.
2. Remove the wings from the pan and allow to drain in a sieve.
3. Add the shallots, garlic and mushrooms to the pan and sweat until soft and without colour. Add the wings back to the pan along with the thyme.
4. Add the wine to deglaze the pan and reduce by two thirds.
5. Add the stock and reduce by half.
6. Add the cream and bring to the boil. Pass through a fine sieve, then a fine cloth (muslin) and season.
7. Store in a fridge until required.
8. Heat through in a clean saucepan and if you wish, blend with a stick blender to foam up the sauce.

To Serve

We recommend thyme gnocchi and onion purée to accompany the chicken.