How
many it serves: 4
Preparation time:45 Mins
Category : Roast Carvery
Type: Chicken
Ingredients
- For the pan-roast chicken
- 1 lemon, zest only
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
- 75ml/2½ fl oz white wine
- 2 tbsp rapeseed oil
- 4 chicken legs, bones removed, skin on
- 2 chicken breasts, wing bone on, skin on
- For the spätzle
- 250g/9oz plain flour
- ½ tsp celery seeds
- ½ tsp salt
- pinch freshly ground black pepper
- 7 large free-range eggs
- 3 tsp rapeseed oil
- For the sauce
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 100ml/3½ fl oz white wine
- 350ml/12oz crème fraîche
- For the cabbage
- 1 lemon, juice only
- 1 garlic clove, crushed
- salt and freshly ground black pepper
- 150ml/5fl oz rapeseed oil
- ½ hispi cabbage, finely sliced
Recipe Steps
- For the gnocchi, place the whole potatoes into a saucepan with plenty of water and bring to the boil. Simmer for 20-25 minutes or until tender.
- Remove from the water and peel the skins off while still warm.
- Place the potato flesh into a bowl and mash until smooth.
- Add half of the flour and gently work into the potato. Add the goats' cheese and gently mix then add the remaining flour and gently mix to form a dough.
- Roll out the dough onto a clean, floured surface to form a sausage-shape with a diameter of about 2cm/0.5inch and cut into 2cm/0.5inch pieces.
- Bring a large pan of salted water to the boil and drop in the gnocchi. Remove the gnocchi with a slotted spoon when they float to the surface.
- Refresh in a bowl of iced water, drain well and place onto abaking tray to dry.
- Meanwhile, preheat the oven to 200C/390F/Gas 6.
- For the chicken, gently lift up the skin of each chicken breast, leaving it attached to the flesh, and place three sage leaves under the skin of each.
- Lay the skin back over the sage leaves and rub butter on top of the skin. Season with salt and freshly ground black pepper.
- Place the chicken in a heavy-based, ovenproof pan and roast in the oven for 10 minutes. Reduce the oven temperature to 150C/300F/Gas 2 and roast for a further 15 minutes.
- Remove the chicken breasts from the pan and keep warm. Add the stock to the pan and place over a high heat. Boil until reduced in volume by half.
- Add the gnocchi and cream to the stock, return to the boil and allow to thicken slightly. Season to taste with salt and freshly ground pepper.
- Heat a frying pan until hot then and add the olive oil and the spinach. Cook for 1-2 minutes until wilted.
- Serve the chicken with the wilted spinach, gnocchi and creamy sauce
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