Roast Chicken with Pomme Fondant & Salsa Verde Recipe by Guillaume Brahimi
Roast chicken with pomme fondant and salsa verde
1 x 1.8kg Barossa chicken
12 desiree potatoes
200ml chicken stock
50gm unsalted butter
1 bunch thyme
1 stem bay leaves
1 head garlic
Pre-heat the oven to 200 degrees. Oil the chicken and sprinkle with salt. Fill the cavity with ½ the thyme, ½ garlic and three bay leaves, place the remaining herbs on the base of the Tefal French Heritage Roasting Tray, and place chicken on top. Place in the oven.
Using a 5cm cutter, cut out the potatoes and trim the top and bottom, using a knife to trim the top. When chicken has been cooking for 30 minutes, place a Tefal French Heritage Frypan on high heat, add oil to the pan and place the potatoes turned side down. Cook until nice and golden, add the butter and allow to foam. Pour entire ingredients of pan into the roasting tray, leaving the coloured side of the potato facing up, add hot stock and place the chicken back in the oven for 45 minutes.
Check the chicken is cooked, remove it from the try and allow to rest. Place the tray onto a burner and turn the potato, allow the potatoes to adsorb all liquor and glaze. Turn over and serve with chicken cut into quarters.
Spread some salsa verde on the chicken and serve with trussed cherry tomatoes
1 bunch flat leaf parsley (leaves only)
40gm Ligurian olives (pitted)
1 salted anchovy
100ml extra virgin olive oil
juice of ½ lemon
Place all ingredients in a blender and blend until smooth and season.
Trussed cherry tomatoes, onions and asparagus
2 bunches trussed cherry tomatoes
2 red onions - halved then quartered
2 bunches asparagus, peeled and ends trimmed
¼ loaf sourdough (cut into 2cm cubes)
1 baby basil
4 cloves garlic
50gm Ligurian olives (pitted)
100mls banylus vinegar
Pre-heat the oven to 170 degrees. Place the cherry tomatoes and three cloves of garlic in the Tefal roasting tray, drizzle with olive oil and sprinkle with sea salt and pepper. Place in the oven and cook until tomatoes just blister.
Place your Tefal frypan on heat, when the thermospot is bright red add olive oil and sourdough, place in one crushed garlic clove and toss until golden brown, then drain. Place in olive oil again and add the onions, toss for three minutes or until just softening, add in banylus vinegar,reduce a little and set onions aside.
Using the Tefal saucepan add water and boil, add salt and then asparagus,cook for two minutes.
Add the onions, asparagus, olives with the tomatoes, place over croutons and baby basil. Serve.
Check out The World Loves Melbourne article on the Tefal Masterclass.