Dan Doherty’s Thyme & Garlic Chicken

Thyme & Garlic Chicken

Garlicky, flavoursome and filling – Chef Director Dan Doherty’s thyme and garlic chicken is ideal for a midweek winner.

• 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

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

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