Roast Irish Chicken Supreme | Home Restaurant Belfast | Roast Irish Chicken Supreme Tutorial

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are less expensive and remain juicy when cooked.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and last longer.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock offers a lighter option.

Season the chicken breast with sea salt and cracked black pepper, flesh side up.

Heat a medium hot pan with light olive oil and place the chicken in skin side down.

Cook until the skin is crispy, about 6-8 minutes, then add a knob of unsalted butter, thyme, and crushed garlic to baste the chicken.

Transfer the chicken to a hot oven at 185°C (full fan) for about 4 minutes.

Remove the chicken from the oven and let it rest for 7-8 minutes to relax the juices.

In a medium hot pan, wilt some spinach with a little butter and chicken stock, seasoning with cracked black pepper, for about 20 seconds.

Prepare the gnocchi by mixing dry mashed potatoes with rehydrated porcini mushrooms, whole egg, rice flour, and potato starch.

Cook the gnocchi in a medium hot pan with oil until a nice crust forms, then add cooked leeks and mushrooms to the sauce.

Finish the sauce with a touch of diced butter to enrich it, stirring off the heat to create a glossy finish.

Carve the rested chicken into three pieces and plate with wilted spinach, mushrooms, and the rich roast chicken cream sauce, garnished with fresh watercress.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens