Roast Chicken Leg, Pan Fried Chicken Oysters, Gratin Dauphinoise

Roast Chicken Leg, Pan Fried Chicken Oysters, Gratin Dauphinoise, Braised Peas and Glazed Carrots with a Thyme Jus - Charlie Day's key ingredients recipe from Heat 1 of MasterChef 2014


  • 1 chicken leg
  • 3 oysters
  • 3 slices smoked pancetta
  • 250 g peas
  • 0.50 head chicory
  • 150 ml milk
  • 2 rooster potatos
  • 150 ml cream
  • pinch nutmeg
  • 1 clove garlic
  • 1 sliced shallot
  • 250 ml chicken stock
  • 50 ml white wine
  • 6 baby carrots
  • knob of butter
  • 1 lemon
  • sprig of thyme
  • 150 g flour
  • 50 g butter
  • 0.50 tsp celery seeds
  • salt and black pepper


  1. Preheat oven to 180 C
  2. First make the Crumble, rub 50g of Butter into Flour to a coarse Crumble
  3. Add Celery Seeds, zest of 1 lemon and season
  4. Spread on a baking tray and bake for 20 minutes
  5. Now make the Gratin, Peel Potatoes and slice thinly using a mandolin,
  6. Spread out on a tea towel and season well.
  7. Put potatoes in a saucepan with the milk and bring to the boil
  8. Then add cream, nutmeg and garlic, cover and simmer until the potatoes are cooked.
  9. Transfer to a gratin dish and bake until golden brown.
  10. Now cook the chicken, heat a frying pan and add some oil and butter, season chicken and then brown all sides
  11. Add half the wine, half the chicken stock and shallots and transfer to the oven. Roast for 20 mins
  12. Heat a saucepan and sweat the other half of the shallots in butter and add carrots, the rest of the wine and stock. Cook carrots until they are just soft.
  13. Add peas, when cooked add chicory.
  14. Wrap oysters in pancetta and pan fry for 7 minutes.
  15. Remove chicken from the oven, crisp skin in a pan and allow to rest.
  16. Take the braising juices from the chicken and peas and combine and reduce in a pan by half, strain and add a knob of butter and a sprig of thyme. Put jus in a jug.
  17. Place peas and carrots in bottom of a deep plate and rest chicken on top. Place oysters around the chicken. Sprinkle crumble on top and serve with jus and gratin to the side.

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