Garlic and Rosemary Chicken with Cabbage and Squash Gratin
This heart-warming dish is perfect for autumnal nights.
For the chicken:
4 Moy Park Chicken Legs
1 small bunch of fresh rosemary
2 garlic cloves, crushed
Zest of 1 lemon
2 tbsp olive oil
Salt and pepper
For the cabbage and squash gratin:
250g smoked bacon, diced
½ pointed cabbage, outer leaves and core removed and sliced finely
1 leek, use white only, finely sliced
2 tbsp white wine (optional)
500g squash, peeled, deseeded and cut into 1cm cubes
100ml whipping cream
150g Parmesan, grated
Small bunch of parsley, finely chopped
Salt and pepper to season
1 To create the marinade, finely chop the rosemary and combine with the garlic, lemon rind, olive oil and salt and pepper.
2 Rub this mixture over the chicken legs and marinate for 25-30 minutes.
3 Pre-heat the oven to 200°C / Fan 180°C / Gas Mark 6. Sear the chicken legs in a frying pan on both sides until the chicken has a good colour. Transfer to a roasting tin and place in the oven and roast for 30-35 minutes or until the juices from the meat run clear.
4 To prepare the cabbage and squash gratin: begin by heating the oven to 150°C / Fan 130°C / Gas Mark 2.
In a large frying pan fry the bacon in a little oil until it becomes golden. Add the leek and cabbage and cook until they are softened.
5 Add the white wine and let the alcohol reduce before adding the squash, cream and 75g of Parmesan. Continue to cook until the cream has reduced a little.
6 Season well before placing the mixture into an oven proof dish. Bake for 30 minutes until the squash has started to soften.
While the squash mixture is cooking, melt the butter and combine with the breadcrumbs, remaining Parmesan and parsley. Season as necessary.
7 Once the squash has cooked for 30 minutes, remove the dish from the oven and sprinkle the breadcrumb topping over the top and increase the oven temperature to 200°C / Fan 180°C / Gas Mark 6 and bake for a further 20 minutes (approx.) or until the topping is golden, and the cream is bubbling around the edges.
Roulade of Chicken Fillet with Black Pudding and a Cider Sauce
Try this chicken roulade recipe to impress even the most discerning of dinner guests.
For the chicken roulade:
2 x 120g Moy Park Chicken Breast Fillets
60g black pudding
80g Savoy cabbage, shredded
2 large carrots
400ml boiling water
For the cider sauce:
25ml chicken stock
25ml double cream
Freshly ground black pepper
Cooked smoked bacon, for serving
1 Butterfly the chicken fillets. Place cling film over the chicken fillets and flatten out using a rolling pin until they are about 2cm thick.
2 Place the black pudding into a bowl and break it down using the back of a fork and spread between the two fillets on the open side of the fillet.
3 Take the end of the flattened fillet and tightly roll it into a roulade shape, cover with cling film and wrap tightly into a sausage shape.
4 Place the chicken (wrapped in the cling film) into a pot of boiling water and reduce the heat and allow to simmer for 15-20 minutes or until chicken is cooked through (75°C).
5 Remove the core from the cabbage, shred the cabbage and place into a pan with butter, add salt and pepper to taste, and cook on a low heat for 5 minutes.
6 Slice the carrots length wise with a vegetable peeler and blanch in boiling water for 1 minute then remove and dry with some kitchen paper.
7 Place the carrots onto a clean chopping board and remove the chicken from water when cooked. Remove from the film and wrap with the sliced carrots.
8 Place the chicken in a warm pan and cook until its golden brown, turning every 30 seconds, remove and place to one side, cover with foil and allow to rest.
9 In the pan, add the cider and stock and reduce by three quarters. Add double cream and bring to a gentle simmer – season to taste.
10 Place the buttered cabbage into the centre of the plate; slice the chicken and place on top of the cabbage and spoon over sauce.
Creamy Chicken Risotto with Basil & Lemon
A family favourite – the kids love it!
160g of leftovers from your roasted Moy Park Whole Chicken
1 onion, finely chopped
1 stick celery, finely chopped
3 garlic cloves, peeled and crushed
300g Arborio risotto rice
1.1l chicken stock
25g fresh basil leaves, shredded
Zest from 1 lemon
80g Parmesan, grated
Extra basil leaves and lemon zest
1 In a large non-stick sauté pan, melt 25g butter over a medium heat. Add the onion, celery and garlic and cook until tender and translucent. Stir in 300g Arborio risotto rice and coat well.
2 Turn up the heat a little and add the chicken stock ladleful by ladleful, stirring constantly until each ladleful is nearly absorbed before adding the next. Before adding your last ladle of stock, stir in the leftover roast chicken.
3 Once the stock is nearly absorbed and the rice is al dente, turn off the heat and add fresh basil leaves, lemon zest, Parmesan and 20g of butter.
4 Lightly stir through until just combined, cover with a lid and leave for 2-3 minutes before serving.
5 Serve garnished with extra basil leaves and lemon zest.