Sort ingredients
tom1989
QR Code
Listen
Pdf
Preheat oven to 180°C.
Salt the chicken well and place skin side down in a warm pan with a good amount of oil.
Cook on a medium heat for 6 to 8 minutes or until the skin begins to turn gold, then add the garlic, thyme and bay leaf.
If you’ve used a good cast iron skillet you can transfer the pan to the oven to roast as you’ll need the pan again. Otherwise transfer to a roasting dish with all the juices and roast for 8 to 10 minutes.
Check the meat between the leg and the breast, under the loin – it should still be a bit pink, but don’t be scared!
Mix roast garlic puree, Dijon, fenugreek and fenugreek liquid to form a paste.
Transfer the contents of the roasting dish back in the pan on a medium heat.
Add the onions and shiitake mushrooms and saute gently.
Flip the chicken over and add the roast garlic paste to the onions and shiitake. Cook for a further minute.
Deglaze with the Fino sherry and reduce, then add white wine and chicken stock.
Mix in the butter quickly, to keep it emulsified. Taste and add salt as required.
Finish with some fresh tarragon and serve.