Good_Things_Magazine_AprilMay_2017

ENTERTAINING & INTERIORS

50 goodthingsmagazine.com

Roast chicken

with chestnuts

& cabbage

I have a few staple roast chicken

recipes that I use all the time. One

is simple, with thyme and lemon;

another one is rich, with a lot of crème

fraîche and delicious herbs. I didn’t

really need a third, but came up with

this recipe because I was looking for

something festive. I also needed a way

to use up all the cabbage my husband

keeps growing, and buying because he

says it’s the most photogenic vegetable

in the world. This dish is the answer.

Serves 6

INGREDIENTS

For the chicken

• 1 whole chicken (about 1½ kg)


• 60g salted butter


• sea salt and black pepper


• 4 cloves garlic, unpeeled


• 1 bunch fresh thyme


• 1 small onion, halved


• 1 bay leaf


• 8 peeled, cooked chestnuts (bottled or
  vacuum-packed)
  For the cabbage


• 1 head Savoy cabbage, dark green leaves
  discarded, cut into 2½ cm strips


• 570g peeled cooked chestnuts (bottled
  or vacuum-packed)


• 75g unsalted butter


• sea salt and black pepper


• 80ml chicken stock


• 80ml dry white wine

METHOD

1. For the chicken, preheat the oven
   to 180°C.


2. Rub the chicken with the salted butter,
   and season generously both inside and
   out. Put the garlic cloves, thyme, onion
   halves, bay leaf and chestnuts in the cavity,
   place the chicken in a roasting tin, and
   roast for 50 minutes.


3. Transfer the chicken to a big plate (it
   will not be fully cooked just yet), reserving
   the fat and juices in the roasting tin, and
   increase the oven temperature to 200°C.


4. For the cabbage, add the cabbage to
   the roasting tin with the chestnuts and
   60g of the unsalted butter. Season, toss
   everything together, return to the oven,
   and roast for 10 minutes.


5. Pour in the stock and wine, and stir
   to combine. Brush the chicken with the
   remaining butter and return to the tin.
   Roast for 10-15 minutes, or until the chicken
   is golden-brown and cooked through.


6. To serve, remove from the oven and
   let the chicken rest for 15 minutes before
   serving with the cabbage and chestnuts.

Simple vegetable

potage

I get enormous pleasure from making

a meal out of the simple, sturdy

ingredients that I always have on hand:

a simple leek, some familiar carrots, the

ever-present onions. This might not be

a terribly exotic line-up, but somehow

it always manages to do the job – and

it's even be­er when I can find a loaf of

bread to toast, and maybe some garlic

to rub over it. This simple yet satisfying

soup may be the best value meal I can

possibly think of.

Serves 4-6

INGREDIENTS

• 30g unsalted butter


• 600g carrots, peeled and
  diced


• 2 potatoes, peeled and diced


• 1 large leek, finely chopped


• ¼ tsp grated nutmeg


• sea salt and black pepper


• 1 litre chicken or vegetable
  stock


• 160ml double cream, plus more
  for serving


• 1 tsp tomato purée


• a few fresh chives, chopped

METHOD

1. In a large, lidded saucepan,

melt the butter over medium-

low heat. Add the carrots,

potatoes and leek and cook,

stirring occasionally, for

5 minutes, or until the

vegetables are slightly tender.

2. Stir in the nutmeg and season.
   Pour in the stock and bring to a
   simmer. Cover, reduce the heat,
   and cook for 30 minutes.


3. Purée the soup, preferably
   using a stick blender. In a small
   bowl, whisk together the cream
   and tomato purée, then blend
   into the soup.


4. To serve, reheat over a low
   heat, then ladle into soup bowls,
   add a drizzle of cream and a few
   chives, and serve.

I get enormous

pleasure out of

simple, sturdy

ingredients

FrenchCATHY ZP.indd 50 04/04/2017 16:21