Chervil stuffed roast chicken salad with shaved turnips, lardons and cider vinaigrette

18th July 2016 - Recipes

Quick recipe finder Chervil stuffed roast chicken salad with shaved turnips, lardons and cider vinaigrette

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 4

By Oliver Rowe From Saturday Kitchen

Ingredients

For the cider vinaigrette

2 tbsp sugar
250ml/8¾fl oz good-quality cider
2 tbsp cider vinegar
10ml/4fl oz cold-pressed rapeseed oil or extra virgin olive oil
½ tsp mustard
2 cloves garlic, crushed
salt and freshly ground black pepper

For the lardons

3 rashers bacon, sliced into lardons

For the herb butter

60g/2¼oz butter
small bunch fresh chervil, roughly chopped
small bunch fresh chives, roughly chopped
salt and freshly ground black pepper

For the chicken

1 medium chicken, cut in half down the middle
60ml/2¼fl oz chicken stock

To serve

4 baby turnips, shaved into strips with a vegetable peeler
crisp leaves such as Little Gem, chicory and watercress
handful fresh parsley leaves
fresh chives and chervil, chopped, to serve

Method

For the cider vinaigrette, place the sugar in a frying pan and cook over a medium heat until caramelised. Add the cider and cook until reduced and sticky. Remove from the heat.
Whisk the cider vinegar, oil, mustard and garlic into the cider reduction. Season with salt and freshly ground black pepper. Set aside to cool.
For the lardons, fry the bacon in a hot frying pan until crisp. Drain away the fat and set the bacon aside.
For the herb butter, place the butter in a food processor and pulse to soften. Add the chervil and chives and season with salt and freshly ground black pepper. Pulse until well mixed.
For the chicken, loosen skin of the chicken halves, and stuff the herb butter under the skin. Chill in the fridge until needed.
Preheat the oven to 190C/370F/Gas 5.
Heat an oven-proof frying pan, without oil, and dry fry the chicken halves, skin-side down, until crisp. Turn the chicken halves over and transfer the pan to the oven for 20-25 minutes, or until the chicken is cooked through – the juices will run clear when the chicken is pierced with a skewer at the thickest point.
Remove the cooked chicken from the oven and pour off the excess fat. Set the chicken halves aside to rest. Deglaze pan with the chicken stock and cook to reduce the liquid.
To serve, toss the shaved turnips, crisp leaves, parsley leaves and lardons with the cider vinaigrette.
Cut the chicken into serving pieces and add to the salad. Arrange the salad on a plate, pour over the pan juices and sprinkle with some chopped chives and chervil. Serve.

How-to videos

De-glazing pan gravy

Making herb butter