CHICKEN HOTCH POTCH

CHICKEN HOTCH POTCH

By Michelin-starred chef Andrew Pern of The Star Inn at Harome.

"A soupy sort of stew is, I think, the best way to describe this dish. All the pieces – breast, thigh, drumstick, livers – served in consommé-like broth, full of the beautiful, fresh flavours of our kitchen garden – beans, baby carrots, fennel, bayleaves, etc…a Harvest Festival in a pot!"

INGREDIENTS
1 large, whole free range chicken or chicken thighs
500ml good chicken stock
1 glass Fino sherry
2 star anise
8 baby carrots
1 clove of garlic, crushed
1 bulb of fennel
6 shallots, topped and tailed~
2 bay leaves
5g flat parsley, chopped
25g broad beans from our Best in Season Selection

Seasoning
100g chilled Estate Dairy unsalted cultured butter, diced
a little Belazu Early Harvest olive oil for frying

To serve
crusty bread
dressed green salad leaves

METHOD

1. Split the chicken down into breasts, legs, thighs and liver, if you wish. Then, heat a little oil in a frying pan and seal all of the meat to a golden brown colour.

2. Once cool, take a pad of kitchen towel and pat off all of the oil from the meat.

3. Bring the chicken stock to the boil and add the sherry, bay leaves and star anise. Chop the fennel and carrots, then add to the stock, along with the chicken, shallots and garlic.

4. Simmer for 45 minutes until the chicken is cooked through.

5. To finish, lift out the chicken and keep warm.

6. Then rapidly reduce down the chicken stock by two thirds to form a broth-like ‘juice’ and add a few cubes of chilled butter.

7. Spoon the chicken and the vegetables into a bowl or plate with a decent rim.

8. Add the broad beans and parsley to the ‘juices’, simmer for two minutes, then check the seasoning and spoon over the meat and vegetables.

9. Serve with crusty bread and a dressed green salad.

Enjoy!