Peppercorn Chicken

Name: Peppercorn Chicken
Prep time: 10 min
Cook time: 1 h
Yield: 4-6
Ingredients: free range chicken 1.4 kg; flaked sea salt 2 tbsp; banana shallots, minced 2; crushed peppercorns 2 tbsp; crushed garlic 2 cloves; beef stock 200 ml; double cream 150 g; finely sliced parsley to garnish

We all know about steak frites served with peppercorn sauce.

10 minutes prep

1 hour cook

Serves 4-6

Hugh Woodward

Ingredients

1.4 kgfree range chicken

2 tbspflaked sea salt

2 banana shallots, minced

2 tbspcrushed peppercorns

2 clovescrushed garlic

200 mlbeef stock

150 gdouble cream

to garnish finely sliced parsley

But, what about a roast chicken version that involves barely any cooking, just pouring all the ingredients into a roasting tin and going for it?

Method

Preheat the oven to 200°C. Spatchcock the chicken and rub it all over with salt. Place it on a medium deep sided baking tray and roast the chicken for about 20 minutes, or until it has a little colour.

Mix the shallots, peppercorns, garlic, beef stock and double cream together. Pour it around the chicken and return it to the oven. Roast for another 30 minutes, basting during the last 10, or until the sauce has reduced and thickened and the chicken is cooked through.

Serve with fries, of course.