Roadkill Chicken Supreme With Brie & Cranberry Recipe
Demi glace, Dauphinoise potatoes, carrot vicchy, broccolini, roasted tomato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Dauphinoise Potatoes
Vegetables
Method
Preparation
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the whole chicken with salt and pepper. Place the chicken in a roasting pan and bake for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). During the last 10 minutes of roasting, place slices of Brie cheese on top of the chicken and allow it to melt.
- 2
Make the Dauphinoise Potatoes
In a saucepan, heat cream with garlic, nutmeg, salt, and pepper. In a greased baking dish, layer the sliced potatoes, pouring the cream mixture over each layer. Top with Gruyère cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
Vegetable Preparation
- 3
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add the carrot batons and sauté for about 5 minutes. Add the broccolini and sauté for another 3-4 minutes until tender. Season with salt and pepper.
- 4
Roast the Tomatoes
On a baking sheet, toss halved cherry tomatoes with olive oil, salt, and pepper. Roast in the oven alongside the chicken for about 15-20 minutes, until caramelized.
