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Roasted chicken crown with citrus and herb salad

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

 

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 whole chicken, legs removed

For the poached chicken legs

  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 3 sticks celery, roughly chopped
  • 3 sprigs tarragon
  • 1 bay leaf
  • 1 garlic bulb, broken into cloves and smashed

For the roasted chicken crown

  • 3 tbsp olive oil
  • 2 tbsp butter
  • 4 sprigs thyme
  • 6 garlic cloves, smashed
  • 1 bay leaf
  • 2 fennel bulbs, cut into quarters
  • salt and freshly ground black pepper

For the salad dressing

  • 1 bunch parsley, finely chopped
  • 1 bunch basil, finely chopped
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 3 tbsp olive oil
  • 1 tsp caster sugar
  • 3 tsp red wine vinegar

For the salad

  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 100g baby leaf spinach
  • 100g/3½oz broad beans
  • 1 bunch rainbow chard, leaves separated, stalks shredded
  • 100ml/3½fl oz dry white wine

Method

  1. Put the chicken legs, onion, carrot, celery, tarragon, bay leaf and garlic bulb into a saucepan. Pour in enough cold water to cover, bring to a simmer and cook, covered, for 45 minutes to 1 hour. Leave the chicken to cool in the liquor.

  2. Once cool, remove the chicken legs from the pan, and tear the meat into large chunks. Discard the bones and set aside.

  3. Preheat the oven to 200C/180C Fan/Gas 6.

  4. Rub the chicken crown with olive oil and butter and season with salt and pepper. Put the crown into a roasting dish with the thyme, garlic, bay leaf and fennel.

  5. Roast for 45 minutes, or until the juices run clear. Leave the chicken to rest for 10 minutes, then remove the chicken breasts whole. Keep the carcass to make stock another day.

  6. To make the dressing, mix together the herbs, orange and lemon juice and zest, olive oil, caster sugar and vinegar in a bowl.

  7. To make the salad, heat the olive oil in a saucepan and add the garlic and chilli. Fry for 1–2 minutes, until the garlic begins to colour. Add the spinach, rainbow chard, broad beans and wine and cook until the liquid has reduced and the vegetables are cooked.

  8. To serve, mix together the roasted fennel, poached leg meat, sautéed vegetables and dressing. Put into two bowls, and top with the chicken breasts.

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