Garlic and Herb Chicken with Paprika Rooster Wedges

This delicious casserole style dish is perfect for entertaining. And our Rooster wedges help to add a little kick of paprika

Cooking PotMETHOD

  1. Preheat the oven to 220°C/200°C fan/gas 7.

  2. In a medium bowl, mix together the butter, 2 of the crushed garlic cloves and half the fresh herbs.

  3. Make a small incision into the centre of each chicken breast, but don’t go all the way through. Push equal amounts of the butter into the openings, then squeeze the chicken together to close.

  4. Meanwhile, heat a slurp of olive oil in a large sauté pan over a high heat.

  5. Put the icing sugar on a plate. Coat the cut side of each lettuce half in the sugar, then add them, cut-side down, to the pan. Sear for 1-2 minutes until caramelised, then remove from the pan and set aside.

  6. In the same pan, over a medium heat, add a little more olive oil and the shallots, carrots and bacon. Fry for 10-15 minutes until they soften and colour a little.

  7. Next add the garlic and wine, then turn up the heat and bubble for 2-3 minutes. Add the stock, then turn down the heat to very low and simmer for 20 minutes.

  8. Meanwhile heat a large ovenproof frying pan with a little oil. Add the chicken breasts, and cook for 5 minutes or until golden. Turn them over and fry again for another 2-3 minutes.

  9. Now transfer this pan to the oven and roast for 10-15 minutes until the chicken is cooked through.

  10. Just 5 minutes before the chicken is finished, add the lettuce and the peas to the casserole to heat through.

  11. Serve with the chicken portions resting on top of the casserole.

For the Paprika Albert Bartlett Original Rooster Wedges

  1. Wash the potatoes, but don’t peel them. Cut into wedges.

  2. Cover in boiling water and simmer for 5-6 minutes.

  3. Drain and let steam evaporate for at least 10 minutes.

  4. Meanwhile heat the olive oil in a roasting tray in the oven.

  5. Add the wedges and sprinkle with the garlic powder, celery salt and paprika. Stir well to cover.

  6. Roast for 40 minutes, until beautifully golden, stirring half way through cooking.

This has quite a light sauce – if you prefer a slightly thicker sauce, add 2 teaspoons of cornflower, mixed with a little cold water and stir in just before simmering. For the last 5 minutes of the roasting time, add the lettuce and peas to the stock mixture with a squeeze of lemon juice and the remaining herbs, then season.

This is a hint of summer in a delicious casserole style dish perfect for entertaining over Easter. The Rooster wedges add a little kick of paprika and the casserole is delicate and beautifully light.

What you will need

Serves: 4

Preparation: 30 mins

Cooking: 60-90 mins

6 Albert Bartlett Original Rooster Potatoes
50g unsalted butter
4 large garlic cloves
Bunch flat leaf parsley
Bunch chives
4 chicken breast portions
2 tbsp extra virgin olive oil
2 tbsp icing sugar
4 baby gem lettuces (halved lengthways)
4 banana shallots
150g baby carrots
4 rashers lean smoked bacon (fat removed and chopped)
200ml dry white wine
500ml good quality fresh chicken stock
250g frozen peas
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp celery salt
Sprinkle of paprika