The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 medium-sized free range chicken
for the sauce:
1.5 kg petits pois (frozen will do fine)
400 g creme fraiche
1 large bunch of parsley
50 g butter
200 g diced smoked ham
for the leek gratin:
3-4 medium leeks
small tub of pouring cream
for the champ:
1 kg large potatoes, such as roosters
1 bunch of scallions
250 ml milk
Begin by searing the chicken all over in a pan with a mixture of oil and a little butter. When nicely coloured, transfer to an oven dish and roast at around 200°C for around an hour or until the juices run clear.
Make the sauce by gently melting the butter in a pot and then add the peas and allow to "sweat" for a few minutes. Then add all the cream plus the chopped parsley and allow to simmer for a further 20 minutes. Then blend this in a mixer and push through a sieve or "chinois". Season.
Dice all the potatoes and boil in a pot until cooked: heat the milk with the chopped scallions, season liberally with salt and pepper and allow to simmer for five minutes. Mash the potatoes and then add the hot milk and scallion mixture to them and mix well.
Cut the leeks into rounds and cook quickly in some boiling salted water. Drain and season with salt, black pepper and nutmeg. Cream with a little of the pouring cream and transfer to a gratin dish. Place in the oven until brown on top.
Ten minutes before the chicken is ready, remove from oven and spread with mustard around the breasts. When cooked, remove from oven tray and allow to sit. Deglaze the pan with a little white wine and add the juices to the pea sauce. Now sauté the diced smoked ham and add this too to the pea sauce.
Spoon some of the sauce onto the plate and place a carved breast of chicken on top (or leg). Serve the gratin of leeks on the side and a dollop of champ.