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Lisa's chicken, potatoes and baby leeks
Lisa's chicken, potatoes and baby leeks
added by Hugh's Three Good Things

Guest chef Lisa Allen's chicken, potatoes and baby leeks, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 30 mins
Cook Time
  • 1 hr
Servings
  • 3
Ingredients
  • 1.2 kg chicken, wish bone removed
  • 600g salt
  • 2 egg whites
  • ½ lemon
  • 3 sprigs of thyme
  • ½ bulb of garlic
  • 2 large potatoes eg Maris Piper
  • 2 tbls soft butter
  • 4 baby leeks
  • sea salt and freshly ground black pepper
  • golden caster sugar
, ,
Directions

Preheat an oven to 190C

Peel and cut the potatoes in to even chunks. Loosen the chicken skin from the flesh at the back of the chicken, where the wish bone was.

Place the lemon, thyme, garlic and potatoes in to the cavity of the chicken. Rub soft butter under the skin of the chicken and season with black pepper. Tie the legs of the chicken with string to stop anything falling out. Mix the salt and egg whites together until a thick white paste is formed.

Place the chicken on to a tray lined with baking paper then completely and evenly coat the chicken with the salt mix. Place in to the oven at 190c for 1 hour.

Meanwhile, trim the tops off the baby leeks (reserving for later) and slice the baby leeks in half length-ways.

Bring a pan of water the boil with a pinch of salt and pinch and sugar in.

Boil the leeks until tender. Finely shred the leek tops and place in a bowl of cold water with ice to curl up. Remove the cooked chicken from the oven and leave to rest for around 15 minutes on a cooling rack (keep the remaining juices).

Once the chicken has rested, crack away the salt. Place the potatoes from the chicken into a pan and crush with the back of a fork. Add a knob of butter and season with salt. Stir in the cooked leeks.

Reduce the chicken juices in a pan over a high heat. Once thickened slightly taste and adjust the seasoning as necessary.

Joint the chicken, slicing the breast.

To serve, put a good helping of potatoes on to a plate, add chicken, and spoon over the chicken juices. Garnish with the shredded leek tops and serve.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.

LINKS

  • Challenge Hugh and win a £2,000 River Cottage bundle
  • Want more? Go to Hugh's Scrapbook at Channel 4
  • Save 20% on River Cottage courses and events using the promotion code 'RECIPES' offer ends Monday 19 November 2012
4 replies
Replied on

If you watch the episode of 3 Good Things that this recipe comes from, you would understand how it works.

Replied on

regarding the chicken recipe again; I have never heard of adding sugar to water for cooking leak tops since leak tops turns up sweet natually with little sea salt added to its boiling water or simply sweated in a lump of butter.

Replied on

please excuse the typing errors above as I am lying on my bed and one finger typing.

Replied on

This is a bizare chicken recipe with missing cooling flare and difficult to follow. I have never heard any one else stuffing a chicken with potatoe. A common cooking sense will tell you that even though potaoe goes well with chicken as side dish but it is never never stuffing ingredient for chicken. It ia also vert ubclear as to why two whte eggs and a guge 600g salt are mixed and used to coat the chicken. how one is meant to consume this extraordinary misture once the poor chicken is cooked or rather hashed up.

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