Chicken with sage and hazelnut butter  

LOW RES -- Anna Barnett - September '18 - Rye London (53 of 76) (1).jpg

CHICKEN WITH SAGE AND HAZELNUT BUTTER, GARLIC BREADCRUMBS AND ROAST POTATOES WITH NUT BUTTER AND SQUASH - CONFIT NUT BUTTER

FEEDS 4-6 | PREPARATION TIME – 15 MINUTES | COOKING TIME- 1-1.15 PLUS RESTING TIME

INGREDIENTS:
1 FREE RANGE ORGANIC CHICKEN – WEIGHING BETWEEN 1.5KG- 1.8KG
30G BUTTER
SEVERAL SPRIGS OF SAGE
SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

FOR THE POTATOES:
SEVERAL GENEROUS GLUG OF OLIVE OIL
HALF A BUNCH OF SAGE
1.5KG POTATOES- PEELED , HALVED OR QUARTERED IF LARGE
1 SQUASH-, CUT INTO THICK SLICES

FOR THE NUT AND SAGE BUERRE NOISETTE:
100G HAZELNUTS
150G BUTTER

GARLIC Breadcrumbs:
100G ROUGHLY FRESH BREAD CRUMBS
1 LARGE CLOVE OF GARLIC, MINCED

PREHEAT YOUR OVEN TO 190 DEGREES CELSIUS | ALLOW YOUR CHICKEN TO COME TO ROOM TEMPERATURE, REMOVING FROM THE FRIDGE FOR AROUND 10-15 MINUTES BEFORE COOKING

BRING A LARGE PAN OF SALTED WATER TO THE BOIL THEN ADD YOUR PEELED AND CUT POTATOES AND BOIL FOR 12-15 MINUTES OR UNTIL THEY BEGIN TO SOFTEN (YOU DON’T WANT MUSH). DRAIN AND GIVE A GENTLE SHAKE TO BASH THE EDGE UP A LITTLE AND ALLOW TO DRY OUT.

FOR THE CHICKEN COMBINE ¾ OF YOUR BUTTER WITH A LITTLE SALT AND CAREFULLY PUSH BENEATH THE SKIN OF THE CHICKEN BREAST | ONCE EVENLY COVERED, PLACE AROUND 5-6 SMALL-MEDIUM SAGE LEAVES UNDER THE SKIN TOO, ARRANGING SO THEY LAY FLAT | RUB A LITTLE BUTTER ON THE OUTSIDE OF THE SKIN, ADD A SPRINKLE OF SEA SALT FLAKES THEN PLACE THE CHICKEN IN A LARGE BAKING TRAY | SCATTER AROUND THE POTATOES AROUND THE CHICKEN THEN DRIZZLE OVER YOUR OLIVE OIL SO ALL POTATOES ARE COATED, SEASON WITH SALT AND PLACE IN THE OVEN TO ROAST | AFTER 40 MINUTES TURN THE POTATOES AND BASTE BOTH THE CHICKEN AND POTATOES WITH THE OIL, BUTTER AND CHICKEN JUICES | YOU CAN NOW ADD IN THE SLICES OF SQUASH TOO, ALSO MAKE SURE THESE ARE WELL COATED

ROAST FOR ANOTHER 15-20 MINUTES DEPENDING ON HOW BIG YOUR CHICKEN IS – YOU CAN TELL WHEN THE CHICKEN IS DONE WHEN THE JUICE FROM THE THIGH RUNS CLEAR WHEN PIERCED | IT’S ALSO WORTH REMEMBERING THAT YOUR CHICKEN WILL CONTINUE TO COOK WHEN REMOVED FROM THE OVEN AND RESTING

WHILE THE CHICKEN AND POTATOES CONTINUE TO ROAST BUT ARE ALMOST DONE YOU CAN MAKE UP YOUR BEURRE NOISETTE (THIS CAN ALSO BE DONE WELL IN ADVANCE) | SIMPLY LIGHTLY TOAST YOUR HAZELNUTS UNTIL SLIGHTLY GOLDEN | THEN REMOVE FROM THE HEAT AND ROUGHLY CHOP | ADD YOUR BUTTER TO A SMALL FRYING PAN ALONG WITH THE NUTS AND SAGE AND GENTLY INCREASE THE HEAT, MELTING THE BUTTER AND COOKING IT UNTIL IT TURNS A LIGHT TO MID GOLDEN BROWN | ONCE MADE YOU CAN POUR OVER THE CHICKEN, POTATOES AND SQUASH, COOKING THEM IN THE BUTTER FOR A FURTHER 10 MINUTES, UNTIL YOUR POTATOES ARE CRISP AND GOLDEN AND THE SQUASH SEGMENTS ARE SOFT BUT CRISP ROUND THE EDGES | YOU CAN REMOVE THE CHICKEN, ALLOW TO REST AND GIVE THE POTATOES AND SQUASH A LITTLE EXTRA TIME SHOULD THEY NEED THEM | MAKING SURE YOU GENEROUSLY COAT EVERYTHING IN ALL THE FLAVOURED BUTTER.

Once you’ve removed everything from the roasting tray, use the combined nut butter (beurre noisette) and juices from the chicken to pour over the chicken.