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Yorkshire Recipes
by Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4
Preperation time 30 minutes
Cooking time 1 hour (in total)
Ingredients:
4 free range chicken breasts
1 large glass of red wine
2 pints/1.1 litres of beef stock (reduced down to one pint of stock to intensify the flavour)
1 small can of duck fat
80g/2.5ozs butter
80ml/3flozs oil
2 parsnips (peeled and cut into small chunks)
2 sticks of celery (washed and cut into small chunks)
2 carrots (peeled and chopped up into small chunks)
280g/10ozs Maris Piper potatoes (peeled and cut into roast potato size chunks)
120g/0.25lb Fine Fettle cheese (cut into four equal portions)
4 rashers of locally produced bacon
Method
1. Make incision in chicken breast and put cheese inside. Wrap bacon around breast and fry in a hot pan until golden in colour (try not to let the cheese run out).
2. Place on a tray and cook at 180C/350F/Gas4 for 10 minutes. When cooked, allow to rest.
3. While chicken is resting pour wine into a pan, add reduced stock then
simmer and reduce further until a thick rich jus (sauce should be thick and sticky)
4. Part cook potatoes in water with a little salt until half cooked.
5. Drain out water and shake potatoes in pan so that they fluff a little at the sides, then place them in a hot tray with duck fat, garlic and herbs (Ideally rosemary or thyme)
6. Cook potatoes until soft and make sure you shake the tray a couple of times.
7. Fry vegetables in a roasting tray with butter and oil.
8. Stir vegetables and place in oven at 180�c/350F/Gas4 until cooked and lightly golden in colour.
9. To assemble: Place chicken in the centre of plates, and put roast potatoes and vegetables beside it. Then drizzle red wine sauce around the plate and serve.
