Duo Of Roast Chicken Recipe

Prepare bacon and crumb

Preheat oven to 200°C (390°F). Finely chop the streaky bacon. In a small bowl combine chopped bacon, breadcrumbs, softened butter and maple syrup; mix to a moist crumb. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Dress chicken

Pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper (split across both breasts). Rub 1 tsp olive oil over skin. Press the bacon-maple crumb mixture onto the skin side of each breast, forming an even layer.

Roast

Place breasts on a wire rack set over a roasting tray. Roast in the preheated oven for 20-25 minutes, until an internal temperature of 74°C (165°F) is reached and crumbs are golden. If crumb browns too quickly, loosely tent with foil for last 5 minutes. Remove and rest 5 minutes before serving.

Make stuffing

In a bowl combine sausage meat, chopped dried apricot, finely chopped shallot, parsley, 1 tablespoon breadcrumbs and half the beaten egg. Season with 1/4 tsp salt and 1/4 tsp black pepper and mix until cohesive.

Stuff thighs

Gently loosen skin from each chicken thigh without detaching at one end. Divide stuffing between the thighs and push it under the skin to create an even pocket. Use kitchen twine or a toothpick to secure openings if needed. Pat skin dry and brush with 1 tbs olive oil; season skin with remaining salt and pepper.

Roast

Place thighs skin-side up on a tray. Roast in the same 200°C (390°F) oven for 30-35 minutes until skin is crisp and internal temperature at thickest part reaches 74°C (165°F). If cooking with breasts, place thighs on a lower rack; they may need a few extra minutes. Rest 5 minutes before serving.

Prepare potatoes

Heat oven to 200°C (390°F) if not already. Pat the potato cylinders dry. Season each with 1/4 tsp salt and a pinch of pepper on both cut faces.

Brown and braise

In an ovenproof skillet over medium-high heat add 1 tbs olive oil and 30 g butter. When foaming, place potatoes cut-side down and brown for 3-4 minutes until golden. Turn to brown the other cut face briefly (1–2 minutes). Add stock and thyme sprigs, bring to a simmer, then transfer skillet to oven. Bake uncovered for 25-30 minutes until potatoes are tender and stock mostly reduced, basting once. Remove thyme stems and keep warm.

Form bon bons

Crumble the Stornoway black pudding into a bowl and form into 6 uniform small balls (about 20 g each). Keep chilled for 10 minutes to firm up.

Coat

Set up a dredging station: flour in one bowl, beaten egg in another, panko breadcrumbs in a third. Roll each black pudding ball in flour, shake off excess, dip in beaten egg, then press into panko to coat thoroughly.

Fry

In a medium saucepan heat rapeseed oil to 170–175°C (340–350°F) or heat 2–3 cm depth of oil until a breadcrumb sizzles on contact. Fry bon bons in batches 2–3 minutes until crisp and dark golden. Remove with a slotted spoon to a paper towel-lined plate to drain and sprinkle immediately with a pinch of sea salt flakes.

Reduce wine

In a small saucepan heat 1 tsp olive oil over medium heat, add finely chopped shallot and sweat for 2–3 minutes until translucent but not colored. Add white wine and simmer until reduced by about half.

Add stock and finish

Add chicken stock and simmer until sauce coats the back of a spoon and has reduced to approximately 150 ml (10–12 minutes). Remove from heat, stir in chopped tarragon and whisk in cold cubed butter a little at a time to emulsify. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Slice the rested chicken breast on a slight bias to show the maple-bacon crumb. Place one stuffed thigh whole beside it. Arrange a fondant potato and one black pudding bon bon on each plate.

Spoon warm tarragon jus around (not over) the crumbed breast and thigh, garnish with fresh tarragon leaves and a light scatter of sea salt flakes. Optionally finish with a few drops of lemon juice to brighten. Serve immediately.