HomeChickenDan Doherty’s Thyme & Garlic Chicken Garlicky, flavoursome and filling – Chef Director Dan Doherty’s thyme and garlic chicken is ideal for a midweek winner. Ingredients • 200g Puy lentils • Chicken stock to cover • 250g spinach • salt to taste • 50g buckwheat • 100ml clarified butter • 1 sprig rosemary • 2 Spanish onions finely sliced • 1 tbsp. balsamic vinegar • 1tbsp caster sugar • 2 sprigs thyme • 1 tbsp garlic powder • 1 tbsp onion powder • 1 tbsp ground coriander • 1 tbsp olive oil Method 1 Cover the lentils with the stock then bring to boil. 2 Simmer for 20 minutes till lentils are cooked. Add more stock if needed. Cool immediately 3 Blanch the spinach for 1 minute in salted rolling boiling water. Cool immediately in ice water. 4 Squeeze the spinach once cooled then blend to a puree 5 Cover buckwheat with the butter and roast till golden brown. 6 In a medium pan in a little oil, cook the onions slowly on a low heat with the sugar until they begin to caramelise. 7 Add the balsamic vinegar and thyme and continue to cook until caramelised. 8 Mix all together then coat the poussin. 9 Place poussin on a tray in a pre heated oven at 180C for 30 minutes. 10 Allow to rest for 15 minutes before serving. 11 Put 200ml of stock in a pan and add lentils to warm through, add 30g of butter and a tablespoon of the sweet onion. 12 Season then add 2 tablespoons of the spinach puree. Serve on a plate and top with roasted buckwheat. 13 Place the poussin on top and serve with watercress. Recipe courtesy of Dan Doherty, Chef Director of Duck & Waffle Local.