Slow-Cooked Chicken with Smoked Mussel and Brown Bread Sauce

Name: Slow-Cooked Chicken with Smoked Mussel and Brown Bread Sauce
Yield: Serves 4 as a main course
Ingredients: 1 slice of brown bread, crusts removed and torn; 125 ml double cream; 100 ml dry white wine; 500 ml chicken stock; few watercress sprigs; crispy chicken skins; 2 smoked mussels; tarragon emulsion; 8 baby leeks; 8 baby carrots; 1 garlic bulb, halved horizontally; 8 baby turnips; 1½ tbsp olive oil; 2 shallots, peeled and finely chopped; splash of chicken stock; 30 g butter, diced; sea salt and black pepper; 2 Label Anglais chickens, about 1.8 kg each; small bunch of thyme; 1 kg butter (or 1 litre olive oil); 1 kg butter (or 1 litre olive oil); sea salt and black pepper; 50 ml olive oil; ½ peeled garlic clove; 1 slice of white toast, crusts removed and roughly torn; 1 large bunch of tarragon, roughly chopped; 1 shallot, peeled and finely chopped; 1 tsp cider vinegar

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 Label Anglais chickens, about 1.8 kg each
sea salt and black pepper
1 k

Main course

Method

Remove the legs and wings from the chickens, leaving you with the chicken crowns. Save the wings for the sauce and use the legs for another dish (such as coq au vin). Rub the chicken crowns all over with salt and pepper.

Melt the butter in a large heavy-based pan and add the thyme and garlic. Lower the heat to just below simmering. The butter should ba