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To sample more of Adam Smith’s delicious dishes at Coworth Park, come and dine at our main restaurant or The Barn.
Food and drink
Coworth Park’s Cotswold White chicken, brassicas and smoked bacon
December 20, 2021
Created by Adam Smith, our executive chef at Coworth Park, this delicious dish is set to become a new family favourite. Here he shares the recipe and tell us what makes it so special.
Adam’s inspiration
This recipe is inspired by a classical chicken fricassee reinterpreted in a modern way. The sauce has an incredible depth of flavour. I make mine using only Cotswolds White chicken, as I believe it’s the best bred chicken in the UK. I also like to add English wine from Sussex because it adds flavour but let’s the taste of the chicken shine through.
Ingredients
1 Cotswold White chicken
1 whole garlic
25g thyme
25g rosemary
200g button mushrooms (thinly sliced)
2 banana shallots (thinly sliced)
250ml dry white wine
2 litres chicken stock
500ml double cream
1 Hispi cabbage
250g sprouting broccoli
1 Romanesco cauliflower
250g wild mushrooms
4 tbsp chopped parsley
500g smoked bacon/pancetta
Method
1. Cut the chicken into ten pieces so you have two wings, two thighs, two drumsticks and four pieces of breast meat. Keep each piece on the bone as this helps to keep it moist.
2. Heat a thick-bottomed sauté pan and add a little cooking oil then season the chicken and place the pieces skin side down in the pan.
3. Cook for around ten minutes until the skin is crispy and golden, before turning the chicken over and cooking for a further five minutes then remove from the pan and set to one side.
4. Dice half of the bacon/pancetta and add to the pan.
5. Next, cut the garlic bulb in half then add to the pan along with the sliced shallots, mushrooms, thyme and rosemary and cook until golden.
6. Deglaze the pan with white wine and allow it to reduce until syrupy.
Method
7. Add the chicken stock and simmer for 15 minutes.
8. Add the double cream and bring to the boil then pass through a sieve into a clean pan.
9. Thinly slice the remaining half of the bacon/pancetta, lay it out on a baking tray and cook at 170°C/gas mark 3 for around 15 minutes or until crispy.
10. Chop the cabbage, cauliflower and broccoli into even-sized pieces and add to the sauce along with the chicken pieces.
11. Simmer for ten minutes, until the chicken and vegetables are just cooked.
12. Add the chopped parsley and serve in a large bowl, garnished with some pan-fried wild mushrooms and the crispy bacon/pancetta.
Serves 4
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