Autumn flavours with Blake Arnold, head chef at The Bull’s Head, Foolow
What could be better after a bracing autumn walk than this soothing dish packed with seasonal flavours?
This month, we’re heading to the hills with this delicious recipe from Blake Arnold, head chef at The Bull’s Head, Foolow.
Blake and his talented team craft exquisite menus which celebrate the essence of each season. Every dish is a masterpiece, thoughtfully prepared with fresh, locally sourced ingredients that reflect the rich agricultural heritage of the region.
Nestling in the scenic landscape of the Peak District National Park, The Bull’s Head is a family-owned traditional pub – a treasure trove of history, radiating a warm and inviting ambience that instantly feels like home.
Roast Supreme of Cornfed Chicken
with Fondant Potato, Wild Mushroom Fricassée, Chicken Sauce
2
People
Ingredients
2 cornfed chicken supreme
500ml good-quality chicken stock
100ml white wine
20ml Henderson’s relish
30g dried mushrooms (optional)
30g diced smoked pancetta
30g pearl onions
250g mixed wild mushrooms (eg chestnut/shimeji/oyster/enoki)
100ml double cream
5g picked thyme leaves
1-2 garlic cloves
2 sprigs of thyme
10g chopped tarragon
100g unsalted butter
2 large Maris Piper potatoes
Method
- Preheat an oven to 190°c/ gas mark 6.
- For the fondant potatoes, square off both potatoes, removing all the skin, leaving yourself with two fondants, each the same size. In a saucepan over a medium heat, add a small amount of oil, the butter, a sprig of thyme and a crushed garlic clove.
Allow butter to melt and slightly foam, add your potatoes and leave to gain colour on all sides. Add your chicken stock and cover using a small amount of parchment (not necessary but helps). Continue to cook, allowing the stock to reduce until potatoes are soft in the centre but not breaking apart. Remove from the pan, saving the cooking liquor for later, and leave to cool. (These can be done ahead of time and reheated later by adding to the chicken pan whilst it’s in the oven).- For the chicken, lay on a tray outside of the fridge to temper and allow the skin to air dry for a better finish. In a heavy-bottom pan on a medium/high heat, add a little oil and allow it to heat.
- Lay the chicken away from you skin side down, making sure the skin is in full contact with the pan. Allow to cook until skin is golden, add a knob of butter, sprig of thyme and a crushed garlic clove. Flip the chicken to the flesh side and place in the oven until an internal temperature of 75C.
- Remove from the oven and place on a wire rack to rest, pouring over the residual butter.
- In the same pan, add the pancetta and allow to render. Add both the pearl onions and wild mushrooms and roast off, allowing plenty of colour.
- Add the picked thyme and deglaze the pan using the white wine and Henderson relish, allow to reduce and finish by adding a small amount of our potato cooking liquor and the double cream. Season to taste and finish with the fresh tarragon.
- Slice chicken and serve on top of your choice of vegetables, with the sauce and potatoes.
- In the pub, we serve our chicken with a roasted carrot purée and sautéed green beans.