Fri, 24 March 2017
Ingredients:
1 chicken crown (wishbone removed)
1 red chilli (deseeded and chopped)
50g ginger chopped
3 cloves garlic peeled & chopped
2 tablespoons chopped thyme
2 tablespoons brown sugar
1 tablespoon chopped sage
1 teaspoon sea salt
1 tablespoon white wine vinegar
1 tablespoon rapeseed oil
200ml chicken stock
100g butter
150g diced smoked bacon (sautéed in a pan)
1 small tin sweet corn
100ml cream
Method:
Rub the vinegar & olive oil over the chicken, sprinkle over the chillies, garlic, ginger, salt, thyme, sage, sugar and brown chicken flesh side down for 2 min in a pan. Turn and add chicken stock and butter.
Place in oven at 190ºC for 10/12min. Remove and leave to rest for 10 min. Carve.
Strain the liquid from the pan into a sauce pot, add sweet corn and bacon and simmer slowly for 5/10 min, add cream, season and reduce until you get a sauce consistency.
To Serve:
Place the carved chicken on plate and spoon over sauce.
Tips:
1. Buy a whole chicken and use the legs for casserole, curries etc.
2. This is also a great way to cook a crown of turkey.
3. The carcass of the chicken will make a lovely stock for chicken soup.
Watch the show back here:
Fri, 12 June 2026
Chef: Niall Sabongi
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