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
Ingredients
- 1 chicken leg
- 3 oysters
- 3 slices smoked pancetta
- 250 g peas
- 0.5 head chicory
- 2 rooster potatos
- 150 ml milk
- 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
- sprig of thyme
- 1 lemon
- 150 g flour
- 50 g butter
- 0.5 tsp celery seeds
- salt and black pepper
Method
- Preheat oven to 180 C
- First make the Crumble, rub 50g of Butter into Flour to a coarse Crumble
- Add Celery Seeds, zest of 1 lemon and season
- Spread on a baking tray and bake for 20 minutes
- Now make the Gratin, Peel Potatoes and slice thinly using a mandolin,
- Spread out on a tea towel and season well.
- Put potatoes in a saucepan with the milk and bring to the boil
- Then add cream, nutmeg and garlic, cover and simmer until the potatoes are cooked.
- Transfer to a gratin dish and bake until golden brown.
- Now cook the chicken, heat a frying pan and add some oil and butter, season chicken and then brown all sides
- Add half the wine, half the chicken stock and shallots and transfer to the oven. Roast for 20 mins
- 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.
- Add peas, when cooked add chicory.
- Wrap oysters in pancetta and pan fry for 7 minutes.
- Remove chicken from the oven, crisp skin in a pan and allow to rest.
- 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.
- 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.
