SUPREME OF HONEY GLAZED CHICKEN WITH ROASTED AND PUREÉD CELERIAC

Chicken, it is still the most popular to eat in our homes. My mother-in-law is a huge chicken fan, when ever she comes to stay we always have a roast chicken at the ready, I’ve tried converting her to fish, but as she says, it took her 20 Plus years to quite like me, it may take a little longer to convert her fully!!!!!!!!!!!!!!!!!!

SERVES 4

4 CHICKEN SUPREMES

HONEY

1 PKT SPINACH

1 CELERIAC

50G BUTTER

100ML DOUBLE CREAM

MILK

50G BUTTER

METHOD

Peel the celeriac, cut in half, then into wedges.  With each wedge, cut 3 nice even sized pieces, you will need 12 wedges for 4 servings.
Bring a pan of salted water to the boil. Add in the 12 chunks of the celeriac until half cooked,then put into iced salted water to refresh, when cold drain well.  With these pieces fry in a little oil and butter until you achieve a nice golden brown colour all around.

With the remianing celeriac and the trimmings,  place into a pot with a little butter, and cook slowly, you don’t want too much colour.  Cover the celriac with a little milk and cook at a low heat, slowly until soft.  Then put into a blender and puree.  While pureeing, bring the double cream to the boil, then add slowly to the puréed celeriac, achieving a nice thick creamy pureé, season to taste, then pass through a fine sieve.

Pick and wash the spinach, fry lightly, when needed add a little butter, wilt the spinach down, don’t cook the spinach too early as it will turn brown.

Season the chicken breats on both sides, place in a hot frying pan, skin side down getting a nice golden colour on the skin, then turn over and cook on the other side, then place into a warm oven to cook through for a further 12 minutes.

Just before serving, rub the chicken with honey, then back into the oven for a couple of minutes so the honey sticks to the skin.

Dressing the plate
Put a generous dollop the pureéd celeriac on the side of the plate, and with the back of a spoon, drag the pureé  down for presentation.  Then add the spinach to the other side, then 3 chunks of the roasted celeriac.  Slice the glazed chicken into 3 pieces and place on the plate, with any excess honey, drizzle over and serve.

Enjoy !

Happy eating

Brian Maule at Chardon d’Or Restaurant,  176 West Regent St.  Glasgow, G2 4RL
Telephone 0141 248 3801  email: info@brianmaule.com  website: www.brianmaule.com