Roast chicken with Gordal olives and roast hasselbacks potatoes

Method

1. To make the brine, put 1 litre/1¾ pints water, salt, thyme, rosemary, bay leaf and garlic in a saucepan. Bring to the boil and stir until the salt dissolves. Remove from the heat and leave to cool completely.

2. Prepare the chicken by removing the legs and thighs, then split the remaining chicken through the breastbone. Put all the chicken pieces in the cold brine, cover and refrigerate for 6 hours.

3. Remove the chicken from the brine and pat it dry thoroughly with kitchen paper. Discard the brine.

4. To poach the chicken, put the stock, lemon peel, thyme, rosemary, bay leaf, garlic and peppercorns in a large saucepan. Bring to a gentle simmer over a medium heat.

5. Add the chicken, reduce the heat to low and poach gently for 30–40 minutes, or until cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer.

6. Remove the chicken from the pan. Strain the poaching liquid and reserve 1 litre/1¾ pints for the gravy.

7. Preheat the oven to 200C/180C Fan/Gas 6.

8. To make the chicken gravy, put the chicken wings in a large roasting tin. Add 25ml of the olive oil, season lightly with salt and roast for 25–30 minutes, or until dark golden-brown.

9. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat. Add the shallots, thyme, garlic, peppercorns and star anise. Cook, stirring occasionally, until deeply golden, taking care not to let the mixture burn.

10. Add 75ml of the sherry vinegar and scrape any browned bits from the base of the pan. Add the button mushrooms and dried ceps, then cook for 2–3 minutes, or until softened.

11. Add the roasted chicken wings and white wine. Boil until the liquid has evaporated and the mixture is sticky.

12. Pour in the reserved poaching liquid and bring to a simmer. Cook until reduced, skimming away any fat or foam from the surface as needed.

13. Strain the gravy through a fine sieve into a clean saucepan. Return it to a medium-high heat and reduce by one-third.

14. Remove from the heat and whisk in the butter and remaining 25ml sherry vinegar. Keep warm until needed.

15. To make the hasselback potatoes, bring a saucepan of salted water to the boil. Add the potatoes and parboil until partly tender.

16. Drain the potatoes. Make closely spaced cuts across each potato, taking care not to cut all the way through.

17. Put the potatoes in a roasting tin with the olive oil, garlic, thyme, rosemary and sea salt. Roast for 15–20 minutes, or until golden and crisp.

18. Remove the potatoes from the oven and drain briefly on kitchen paper.

19. To make the crème fraîche, whisk the cream cheese, crème fraîche, chives, lemon zest and lemon juice together in a bowl. Season with salt, cover and chill until needed.

20. To finish the chicken, heat the olive oil in a large ovenproof frying pan over a medium-high heat. Add the poached chicken skin-side down and cook until the skin begins to colour.

21. Transfer the pan to the oven and roast for 15 minutes, or until the chicken is piping hot throughout and the skin is crisp and golden.

22. Carefully pour away any excess fat. Return the pan to a low heat and add enough gravy to coat the chicken, reserving the remainder for serving.

23. Add the olives, chervil, chives and tarragon. Spoon the gravy over the chicken until evenly glazed.

24. To make the salad, whisk the white wine vinegar, mustard, olive oil and salt together in a bowl. Toss with the salad leaves just before serving.

25. Put the chicken on a serving platter and garnish with the confit garlic and sliced lemon peel.

26. Spread the crème fraîche over a serving plate and arrange the hasselback potatoes on top. Serve with the chicken, dressed salad and remaining gravy.