For those special moments – Daisy’s Chicken – named after a very special friend.
This is a Bocuse league sauce – serve simply with baby boiled potatoes, a robust green salad, and a glass of champagne. As with many of my dishes I prepare it till final assembly then finish off in a casserole dish and serve at the table. The scent will stop people talking!
Materials for 6
- Handful fresh thyme
- Handful dried apricots
- Handful dried prunes
- 1 cup brandy
- 1 cup port
- 1 cup chicken stock
- 1 chicken thigh per person
- Salt and black pepper
- Olive oil
- 1 cup heavy cream
- 4 or 5 cloves smashed in a pestle
- Skin of an orange
- Immerse thyme and dried fruits in the brandy and port in a glass container and refrigerate for 4 days.
- Sprinkle chicken thighs with salt and pepper, thyme and saute fast in olive oil in frying pan. Add a blob of honey to the skin side and finish so each piece glows a rich caramelised chestnut brown. Do not overcook. Reserve the cooked thighs
- Add 1 cup chicken stock or chicken stock cube to the frying pan.
- Add thyme, orange skin, stock and heavy cream.
- Decant the brandy/port marinade and fruits into the frying pan, with the thyme, orange skin and heavy cream. Boil hard til reduced to a thick soup like consistency. Throw out the thyme and orange and reserve the sauce.
- Assemble chicken in casserole, pour over sauce. Reheat on a medium heat and serve hot at the table.