Roast chicken with artichoke chips and béarnaise sauce

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4-6

By Matt Tebbutt

Ingredients

For the braised chicken legs

  • 2 chicken legs
  • 20 garlic cloves
  • 1 tarragon sprig
  • 1 parsley sprig
  • 2 bay leaves
  • 150ml/5fl oz vermouth
  • pinch nutmeg
  • 6 celery sticks, roughly chopped
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the roast chicken crown

  • 1 chicken, legs removed
  • 100g/3½ oz butter
  • 2–3 tbsp chopped parsley
  • 1 tarragon sprig, leaves removed and chopped
  • salt and freshly ground black pepper

For the artichoke chips

  • 6 baby artichokes
  • 75g/2½oz plain flour
  • salt and freshly ground black pepper

For the béarnaise sauce

  • 250g/9oz butter
  • 150ml/5fl oz white wine
  • 1 banana shallot, diced
  • 3 peppercorns
  • 3 free-range eggs, yolk only
  • 1 bunch tarragon
  • 1 lemon, juice only
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