1 Petit Poussin (baby chicken)
2 litres of good quality chicken stock
Sprigs of thyme
4 cloves of garlic
2 Celeriac, peeled and diced
1 punnet of mixed wild mushrooms
A hand full of celeriac tops, chopped
50g of cannellini beans, soaked and boiled until soft
10g Fresh coriander
Mixed micro cress
150ml double cream
1 tsp Dijon mustard
Prepare the chicken by removing the wing and the legs. Put the legs into a roasting tray with 1 clove of garlic, thyme and just enough chicken stock to cover. Cook in the oven at 160° for approximately 90 minutes.
While the legs are cooking bring the rest of the stock to the boil. Place the crown of the chicken into the stock and turn it down to a slow simmer. Allow to poach for 8 minutes then remove and rest.
To make the puree, add some oil into a hot pan and add the celeriac, onion, garlic and thyme. Season with salt and colour the vegetables until golden brown. Add 20g of the butter and then deglaze with a 200ml of the chicken stock that you used to poach the chicken. Let the vegetables cook out until soft and then add 100 ml of cream. Blitz the mixture in a food processor; pass the thick puree through a fine sieve and taste.
Once the chicken legs are cooked, remove the meat from the bone, being careful to pick out any small bones. Put the meat to one side.
For the sauce, take the stock from the tray that the legs were braised in and add to the other pot of stock. Reduce this right down by half and then add a good hand full of chopped celery. Now reduce the stock further, skimming occasionally. Once the stock is at a glaze, add some celery leaves and the tsp of mustard. Allow to steep for about an hour. Now strain the sauce and add a touch of cream. Season to taste.
For the fricassee, finely chop 1 clove of garlic quarter the wild mushrooms and have the celeriac tops, cannellini beans, chicken leg meat and chopped coriander ready. Add some oil to the hot pan; add the garlic, thyme, mushrooms, leg meat and beans. Cook until the mushrooms are golden and the leg meat starts to get crispy. Now add the celeriac tops and a knob of butter. Cook for a further 90 seconds, then add 50ml of white wine and 50 ml of cream. Reduce until thick then add the coriander and stir in a table spoon of the celeriac puree. Season to taste and serve.
For the roasted chicken, add some oil to a hot pan, season the chicken breast with salt and place into the pan front side down and allow to roast until golden. Now rotate the chicken onto its side colouring the breast. Do the same on the other breast and then flip the chicken over onto its back. Now add a couple knobs of butter, being careful not to burn the butter. Baste the chicken in the nut brown, foamy butter for a few minutes. Once the chicken is nicely golden, stand it up in the pan and keep basting. Once cooked through, the breasts should be firm to touch. Take the chicken out of the pan and rest for 5 minutes. Now using a sharp knife remove the cooked chicken from the bone by running your knife down the back bone and around the wish bone. Serve while hot with the puree, the fricassee and the sauce.