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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
  • Honey
  • 1 cup heavy cream
  • 4 or 5 cloves smashed in a pestle
  • Skin of an orange

Method

  1. Immerse thyme and dried fruits in the brandy and port in a glass container and refrigerate for 4 days.
  2. 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
  3. Add 1 cup chicken stock or chicken stock cube to the frying pan.
  4. Add thyme, orange skin, stock and heavy cream.
  5. 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.
  6. Assemble chicken in casserole, pour over sauce. Reheat on a medium heat and serve hot at the table.