No. 12 — Truffle, Parmesan & Black Pepper
Pot Roast Chicken with Chestnut Mushrooms, Leeks & Baby Potatoes
Pot Roast Chicken with Chestnut Mushrooms, Leeks & Baby Potatoes
They say everything tastes like chicken. But we can assure you: nothing tastes like this. It's also suspiciously simple, easy to clean up, and plates like something you'd find at a high-end restaurant. So. You know. It's quite good in that way.
Whether you're going with the veg or not, the Sublime-under-the-skin trick is something which you'll never be able to un-use. Chicken just isn't the same without it. It lends itself delectably to any one of our products too, so once you're done with No. 12, take your favourites for a spin.
Serves 3-4 | Takes an hour and a bit
Ingredients
- 1x large corn-fed free-range chicken, giblets removed
- 90g Sublime No. 12 Truffle, Parmesan & Black Pepper Butter
- 2 whole bulbs of garlic, tops cut off but root intact, loose skins removed
- 1 onion, chopped
- 400g chestnut mushrooms
- 500g baby potatoes
- 1 leek, chopped
- 30g plain flour
- 600ml chicken stock
- 75ml double cream
- Sea salt
- Cracked black pepper
Method
- Preheat the oven to 200˚C, 400˚F or Gas Mark 6
- Use a deep casserole dish or roasting tray
- Dust the vegetables thoroughly in the flour, then lay them all nicely mixed together on the bottom of the casserole dish
- Using your fingers, gently prise away the skin of the chicken on top of each breast, and slide slices of Sublime No. 12 Truffle, Parmesan & Black Pepper Butter underneath the skin on top of the breast itself. This will baste the chicken as it cooks with the most wonderful flavour
- Place the chicken on top of the vegetables, and pour in the chicken stock
- Cover the whole dish in a triple layer of foil
- Roast in the oven for 1 hour
- Remove the foil, and continue roasting for another 10 minutes to crisp up the skin
- Season accordingly
- Serve with fresh crusty bread and more Sublime at your leisure
