This recipe is a good example of his work seemingly simple, but using the best ingredients.
Peploes, 16, St. Stephen's Green, Dublin 2. Tel. 01 676 3144
1 Whole top quality chicken (we use black-legged type from Gascony)
Hock (end piece) of a whole parma ham
2-3 sprigs rosemary
3-4 large garlic cloves
100ml Extra Virgin Olive Oil
Freshly ground black pepper, sea salt
100ml white wine
100ml Dry Vermouth
200ml brown chicken stock
1 bay leaf
12 Blanched asparagus spears (green & white)
Mixed baby salad leaves
3 tblsp Olive oil/balsamic dressing
Ask your local delicatessen for the end piece of a parma ham and get your butcher to mince it finely for you.
Use a food processor to create a paste out of the ham mince, garlic, rosemary and olive oil. Season with salt & pepper.
Rub the paste onto the outside of the chicken and some inside as well.
Wrap the chicken tightly in cling film and marinate in the fridge for at least 12 hours.
Pre-heat oven to 180°C.
Set the chicken into a roasting dish, add the wine and vermouth and drizzle some more olive oil over the chicken.
Roast the chicken for 20mins at 180°C and reduce the heat thereafter to 160°C.
Continue to cook for another 30-40 mins.
Baste with a ladle occasionally.
Remove the chicken from the dish, cover with foil and leave to rest.
Set the roasting dish onto a stove, add the brown chicken stock and deglaze by using a wooden spoon. Bring to boil.
Pass the stock through a fine sieve into a sauce pan, add the bay leaf and reduce the stock to a sauce like consistency.
Check final seasoning a knob of butter, a pinch of sugar and squeeze of lemon juice. Should work a wonder!
Mix the blanched asparagus and baby leaves with the dressing
Separate the chicken into pieces and arrange neatly on pre-warmed plates together with the salad.
Pour the sauce over the meat.
All kinds of potatoes or rustic breads are a lovely accompaniment. I personally recommend Parmesan mash or sautéed potatoes with lots of herbs.