- Serves: 2
- Cook Time: 3 hours 10 minutes
- Prep Time: 35 minutes plus 20 mins chilling
- Effort: medium
For the chicken
- 1x corn-fed chicken
- 300 g goose or duck fat
- 2 sprigs thyme
- 2 bay leaves
- rock salt
- 2 large Maris Piper potatoes
- pinch freshly grated nutmeg
- small bunch flat leaf parsley, chopped
- 2 egg yolks
- 1 litres vegetable oil, for frying
For the coating
- 1 egg, beaten
- 50 g dry breadcrumbs
- 50 g plain flour
For the cabbage
- 100 g smoked lardons pancetta
- 1/4 Savoy cabbage
- 50 g unsalted butter
- 50 ml double cream
For the sauce
- 200 ml chicken stock
- 50 ml red wine
1. For the chicken: preheat the oven to 160C/gas 3.
2. Remove the breasts and the legs from the chicken. Set the breasts aside in the fridge for later.
3. Put the chicken legs in the duck fat in a baking dish with the thyme and bay leaves. Cover with greaseproof paper and cook in the oven for 2 hours. When the chicken legs are tender, remove from the oil and allow to become cold.
4. Meanwhile, make a bed of rock salt in a baking dish or tin and lay the unpeeled potatoes on it. Roast them in the same oven as the chicken for about 45 minutes, until soft in the middle.
5. While still warm, remove the potato skins and mash until smooth or push through a ricer. Add the nutmeg and season with plenty of salt and pepper.
6. Shred the meat from the chicken legs and add to the potato mixture. Stir in the chopped parsley and the egg yolks. Roll the mixture into sausage shapes and wrap in cling film. Chill for 20 minutes while you prepare the cabbage.
7. For the cabbage: fry the pancetta lardons in a dry frying pan until brown and crisp. Add the shredded cabbage with half the butter and the cream and cook gently until wilted.
8. For the chicken: dip the chicken croquettes first in the flour, then in the egg and finally in the bread crumbs. Dip in the egg and breadcrumbs again to get a thicker coating.
9. Heat the oil in a deep-fat fryer or deep pan and cook the croquettes until golden brown.
10. Preheat the oven to 180C/gas 4. Heat the remaining butter and oil in an ovenproof frying pan. Cook the chicken breasts skin-side down until browned. Transfer to the oven for about 8 minutes to finish cooking.
11. For the sauce: Reduce the chicken stock and red wine by half in a pan over a high heat.
12. To serve: slice the croquettes at an angle and put on a plate. Put the Savoy cabbage in the middle of the plate. Slice the chicken breast at an angle and lay on top of the cabbage. Pour over a little of the sauce.
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