BUTTERED ROAST CHICKEN WITH PISTACHIOS, PEAS AND WATERCRESS


20 MINUTES

PREPARATION TIME

90 MINUTES

COOKING TIME

6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1.8kg Ingham’s Fresh Whole Chicken
  • sea salt flakes and freshly-ground black pepper
  • 125g unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 500ml chicken stock
  • 1 medium potato, peeled and chopped
  • 2 cups frozen peas
  • 2 Tbsp cream
  • 2 cloves garlic
  • ½ tsp ground cumin
  • ½ bunch parsley leaves
  • 3 bunches asparagus, trimmed
  • 2 cups watercress sprigs
  • 2 Tbsp pistachios, chopped
  • micro herbs and pink peppercorns, to serve


METHOD

  1. Preheat oven to 180C. Season the Ingham’s Fresh Whole Chicken generously with salt and pepper, then use fingers to create a pocket under the breast skin and insert 2 Tbsp butter. Rub the chicken with extra virgin olive oil, then bake for 1½ hours, until juices run clear when pierced at the breast.
  2. Combine the chicken stock and potato in a medium saucepan and set over a moderate heat. Simmer for 20 minutes, until the potato is tender, then add the peas and cook for 3 more minutes. Transfer to a blender with the cream, garlic, cumin and parsley, then purée until smooth. Season with salt.
  3. Blanch the asparagus spears in boiling water for 1 minute. Carve the chicken. Pour pea purée onto plates, then top with the asparagus, watercress, chicken and pistachios




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