If you feel like cooking up a storm this weekend – in line with the weather forecast, sadly – then have a go at H’l’ne Darroze's mouth watering chicken and mushroom recipe
1 corn-fed chicken (ask your butcher to clean the liver and keep it to use in the recipe)
1 head pink garlic
1 tsp rock salt
500g Jersey potatoes
2 pinches Espelette pepper
For the stuffing
100g white bread
100ml pouring cream
500g wild mushrooms (a seasonal mix)
2 cloves pink garlic, minced
’ bunch flat-leaf parsley
2 stalks tarragon
125g salted butter
1 tsp salt
’ tsp Espelette pepper
First, make the stuffing. Add the bread to the cream and mix using a Robot Coupe (food processor). In a pan gently fry the shallots, add the wild mushrooms and the garlic and cook for ten minutes. Add the herbs and butter, then season well.
Clean the potatoes, leaving the skin on. Coat a large oval cocotte with duck fat and slightly roast the potatoes. Add the chicken, spray with duck fat and season with salt and Espelette pepper. Add the rest of the garlic evenly throughout the cocotte.
Cook for 45-50 minutes at 180C, basting the chicken breast regularly. After cooking, allow the chicken to rest for ten minutes, then carve.
Place the chicken pieces on top of the potatoes and serve from the cocotte.