Roast Chicken with Mushroom Puree, Carrots and Kohlrabi

Serves 4

  • 4 Chicken Breasts
  • Olive Oil
  • Salt and Pepper
  • Butter

For the Crispy Chicken Thighs

  • 4 Chicken Thighs- deboned and skinned (but retain)
  • 250ml Buttermilk
  • 4 Tbsp Plain Flour
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Salt
  • 1 Tsp Cracked Black Pepper

For the Mushroom Puree

  • 750g Button Mushrooms
  • 100g Shiitake Mushrooms
  • 4g Agar Agar
  • 2 Tbsp Cepe Powder
  • Salt
  • Soy Sauce
  • Truffle Oil

For the Carrots

  • 2 Medium-sized Carrots
  • Maldon Sea Salt
  • Thyme

For the Glaze

  • 4 Tbsp Honey/li>
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Sherry Vinegar

For the Crispy Crumb

  • 50g Panko Breadcrumbs
  • Skin from the Chicken Thighs (above)
  • 1 Garlic clove
  • 4 Tbsp Olive Oil
  • Handful Picked Flat Leaf Parsley
  • Zest ½ Lemon
  • 2 Tbsp Picked Thyme

For the Kohlrabi

  • 1 Kohlrabi
  • Maldon Sea Salt
  • Olive Oil

For the Jus

  • 500ml Chicken Stock
  • 1 Shallot
  • 1 Garlic Clove
  • 10 Sprigs of Thyme
  • 100ml White Wine


For the chicken breast. Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 75 C. Cut breast in half.

For the thighs. Preheat deep fat fryer to 190 C. Place buttermilk in bowl. Combine he remaining dry ingredients in a bowl. Coat the thighs in the seasoned flour, dust off the any excess, then place into the buttermilk. Remove excess, then put back into the flour, and dust off any excess. Deep fry until golden brown and cooked through.

For the mushroom puree. Blend both types of mushrooms with a large pinch of salt until a paste, strain through muslin overnight. Measure 300ml of the mushroom juice, add agar and Cepe powder and mix thoroughly. Place in a pan and bring to the boil, then chill to set. Blend until smooth, season with the soy and add truffle oil to taste.

For the carrot, glaze, and crumb. Preheat oven to 165 C. Peel and wash carrot, sprinkle lightly with Maldon sea salt and place on a bed of thyme. Steam for around 30 minutes or until tender. Remove any salt crystals and thyme, cut in half.

For the crumb. Place chicken skin on a oven tray with sliced garlic, lined with parchment, and cover all over with oil and lightly season. Place another piece of parchment on top of the skin, and weigh down with another tray or pan, and place in the oven for around 10 minutes or until golden brown and crispy. Remove skin from tray (but retain fat), and place on kitchen paper. Lightly chop up the skin. Place Panko and picked thyme onto the tray and coat with the chicken fat and olive oil, and cook in the oven for about 8 minutes or until golden brown. Drain on kitchen paper. Deep fry parsley at 160 C, until crispy and drain on kitchen paper. Be very careful with the oil spitting. Combine Panko, chicken skin, parsley and lemon zest.

For the glaze. Place honey, sugar and vinegar in a pan, and reduce by one third. Warm the carrot, glaze with honey mix, and sprinkle with crumb.

For the kohlrabi. Preheat oven to 165 C. Peel kohlrabi, and using a round cutter, cut out a cylinder. Slice the cylinder very thinly on the mandolin, then lightly salt. Leave for 30 minutes, then drain on parchment paper. Dice the trimmings, and coat lightly with olive oil and roast in oven for 8 minutes.

For the thyme jus. Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½ strain.


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