Served with yorkshire pudding and foie gras

Ingredients

  • 3 chicken thighs
  • 2 onions (quartered, leave the skins on)
  • 4 carrots (roughly chopped)
  • 2 sticks of celery (roughly chopped)
  • 1 chicken breast
  • sprig of thyme
  • 2 pieces of parma ham
  • 500 ml light chicken stock
  • 180 g plain flour
  • 200 ml milk
  • 4 eggs
  • 50 g foie gras
  • 50 ml olive oil
  • 50 g butter
  • 25 g beef dripping

Method

  • Preheat the oven to 220°C
  • Place the chicken thighs, 2 carrots, onion and celery on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes until the chicken and vegetables start to brown.
  • Heat up the light chicken stock and add the chicken thighs and vegetables and thyme. Simmer for 30mins until you have a dark chicken stock. Strain through a sieve.

Method

  • Fry the Parma ham for 1 minute on each side until crispy.
  • Slice the foie gras into 5mm strips and pan fry for 1 minute on each side.
  • Peel and dice 2 carrots. Peel a 10cm piece of Celery and cut into small dice.
  • Put a small amount of beef dripping into 4 muffin tins and put in the oven for 10minutes, until the fat is smoking.
  • Pour in the Yorkshire pudding batter into the hot fat and put in the oven for 25mins until risen.
  • Sear the chicken breast with salt and pepper on both sides. Pan-fry the chicken breast for 5 minutes on each side on a medium heat.
  • Slice the chicken into thin strips and then poach in the chicken stock for 5 minutes together with the diced carrots and celery.
  • To finish the dish, add the Parma ham, noodles and foie gras, place the Yorkshire pudding on top of the soup.

Method

  • Put 100g of flour, 2 eggs and a drizzle of Olive Oil into a food processor, blitz until it comes together, refrigerate for 2 minutes and then roll into thin sheets and cut thin slices to make noodles. Cook in salted water for 1 minute and put aside.

Method

  • Sift the plain flour into a bowl together with 200ml of milk and 2 beaten eggs. Add a pinch of salt and pepper and refrigerate for 1 hour.