In chicken with forty clove recipe, there is a lot new to learn. Slightly different from the other non-vegetarian dishes, this one has sauce as a side recipe. Consisting of so many ingredients, this one has shallot that is added as extra ingredient. It is added to make the dish extra delicious. In the same manner, you are using chopped terragon, and crème fraiche to make the sauce richer.
Now Just Read More To Know The Recipe:
Preparation Time – 30 Minutes
Cooking Time – 1 To 2 Hours
Total Time Taken To Prepare This Recipe – 1-2 Hour And 30 Minutes
Servings – 4
Ingredients Needed To Prepare This Delicious Recipe:
Shallots – 250 gram
Halved lemon – 1 large
Finely chopped fresh thyme – 1 teaspoon
Bay leaf – 1 large
Oven ready fresh chicken – 1.35 kg
Sunflower oil – 1 teaspoon
Butter – 25 gram
Unpeeled, garlic clove – 40
Chopped fresh terragon leaves – 2 teaspoon
Chicken stock – 250 ml
Vermouth – 150 ml
Baguette – 1
Double cream or crème fraiche – 100 ml
Fleshly ground black pepper and flakes sea salt
Ingredients For The Colcacnnon:
Fresh kale – 300 gram
Butter – 75 gram
Medium floury potatoes, preferably king Edward or maris piper – 1 kg
Rind less Smokey streaky bacon rashers – 100 gram
Double cream – 200 ml
Trimmed and finely sliced spring onion – 6
Freshly ground black pepper and flaked sea salt
Let’s See How To Prepare This Recipe:
For preparing this recipe, you have to preheat the oven to 200 degree Celsius. Take a heat proof bowl and put a shallot into it, cover the shallot with the boiling water and place aside for some 5 minutes or more. This is done so that the skin becomes easier to remove.
Now you have to take the chicken and remove any sting from it. Inside its cavity & put the lemon and the bay leaves. Season the inside properly as it is going to give the ultimate taste. Now comes seasoning and decorating the outer skin. Start seasoning with plenty of flaked salt and plenty of freshly ground black pepper. Do spread the chopped thyme all over the chicken. It should cover all its surface.
This step is to be done with the flameproof casserole dish. In the dish, add butter with some oil. Once it is hot, put the chicken into it. Sauté the chicken in the butter and oil for some time. The setting should be medium to high. Fry the chick for quite some time. It should become golden brown from all the sides.
Now coming back to the first step, you have to drain the shallots first. Drain, when the water has become cold. Remove the skin carefully and trim it. You should be having only the larger part. To the casserole, add only the shallot and the garlic clove. The chicken should be kept in the center and is to be fried. This is done to provide the chicken the amazing flavor of the ingredients.
In this step, you have to pour the chicken stock and the vermouth to the casserole and cover it with a tight fitting lid. Allow the ingredients in the casserole dish to simmer for some time. After this, you can transfer into the oven and wait for 1 ¼ hour or until you find out that the chicken is cooked thoroughly and the garlic has softened completely.
Now it is time to transfer the garlic, shallots and the chicken to a warm platter and cover all with a piece of foil and few dry tea towels. Holding the casserole to one side, tilt the liquor and remove any fat that rises to the surface of the recipe.
You have to put the casserole back to the hob now and add the terragon and crème fraiche to it. Allow to simmer for some time while stirring continuously. Continue cooking for the next 3 minutes. Season the recipe and empty all into a warmed jug.
In this step, you will be preparing the colcannon. For this, peel all the potatoes and cut into even size chunks. Put all into a large saucepan and add water enough to cover all. After this, boil the mixture and cook for about 15 minutes or until it become tender. You can check if cooked or not by pressing it with the tip of the knife.
In the meantime, take the kale leaf and trim the stick stem and remove the trough veins from the central part. Shred the leaves thinly and then wash into a colander by placing it under the cold water. Finally drain.
Place a large non-stick pan on heat and add 25 gram of butter to it. Once hot, fry the bacons and shredded kale leaves into it. Stir till the kale leaves become tender, if after four minutes, it is still tough, then add a couple tablespoon of cold water and continue to cook for few minutes more. Now add spring onion to it and cook stirring for another minute.
Now you have to drain the potatoes into a large colander and then return it to the saucepan. Place the saucepan aside for a couple of minutes. Into a small pan, warm some cream and remaining butter. Put the potatoes chunks into it and mash until smooth. Season with salt and pepper. If you want to mash it really fluffy and light, then you can use an electric beaters.
Add the softened kale into the same pan and mix together until you have combined properly. Next, you can transfer into a warm dish.
Make chunky pieces of chicken and serve together with colcannon and sauce. Squeeze the garlic from inside the chicken and place on the bread as you apply butter.