Impress any dinner party guests with Tom Kerridge's indulgent main dish - everyone is served their own little roast chicken
- 4 poussin
- 8 garlic cloves, crushed with their skins on
- 16 thyme sprigs
- 4 large pieces of lemons peel
- 50g butter
- 200ml white wine
- 25g dried morels or dried porcini mushrooms (see Tip)
- 2 banana shallots, finely sliced
- 2 garlic cloves, finely grated
- 8 thyme sprigs, tied together with string
- 300ml double cream
- 50ml dry sherry
- pinch of cayenne pepper
- Baby Gem lettuce, blowtorched, to serve (see Tip)
MethodBring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
- 10 garlic cloves, crushed
- 100g butter
- zest 2 lemons, juice of ½
- 2 thyme sprigs, leaves picked
- 1 whole chicken (about 1.8kg/4lb)
- 50ml olive oil
- 4 onions, quartered
- 85g dried mushroom
- 3 bay leaves
- 2 tbsp white wine
- small bunch parsley, leaves chopped
- Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
- Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
- Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
- Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
- Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.
- 25g pack dried porcini mushrooms
- 1 oven-ready pheasant
- 1 tbsp sunflower oil
- 70g pack smoked bacon lardon
- 2 medium baking potatoes, chopped into small chunks
- 125ml white wine
- small handful flat-leaf parsley, roughly chopped
- small handful watercress leaves, to serve
- 1 tbsp olive oil
- Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
- Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
- Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.
- 300g rigatoni
- 2 tsp olive oil
- 1 red onion, finely chopped
- 300g chestnut mushrooms, sliced
- few thyme sprigs or good pinch dried
- 150ml beef consommé from a can
- 2 tsp tomato purée
- Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
- Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.