Ingredients

Method

1. 1

   Butcher the whole chicken, separating the crown from the legs, wings, and back. Reserve all trimmings, bones, and wings for the sauce. Place the chicken crown on a wire rack over a tray. Season generously all over with salt. Place the salted crown, uncovered, in the fridge for at least a few hours, or preferably overnight, to dry out the skin.

2. 2

   Roughly chop the reserved chicken wings and carcass pieces. Heat olive oil in a pan over medium-high heat. Add the chicken pieces and brown them until golden.

3. 3

   While the chicken browns, slice the shallots and celery, and peel the garlic cloves.

4. 4

   Once the chicken pieces are well-browned, add the shallots, celery, and garlic to the pan. Sauté until caramelized. Deglaze the pan with Madeira wine, scraping the bottom to lift any browned bits. Reduce the wine, then add the white wine and reduce again by about half.

5. 5

   Add the rosemary and thyme, then pour in the chicken stock. Bring to a simmer and cook for 40-50 minutes.

6. 6

   Strain the sauce through a sieve into a clean pan, pressing on the solids to extract all the liquid.

7. 7

   Return the sauce to the heat and reduce further until it thickens and coats the back of a spoon.

8. 8

   Just before serving, chop the tarragon and stir it into the sauce. Finish by whisking in cold butter cubes off the heat for a glossy, rich finish.

9. 9

   Boil or bake potatoes until tender. Pass the cooked potatoes through a ricer into a pot. Add butter and mix until smooth and creamy. Season to taste with salt. For a smooth presentation, transfer the mash to a piping bag.

10. 10

    Preheat the oven to 190°C (375°F). Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken crown skin-side down and sear for 8-10 minutes until the skin is golden brown and crisp.

11. 11

    Flip the crown, add a knob of butter, crushed garlic, and thyme to the pan. Baste the chicken with the foaming butter for 1-2 minutes.

12. 12

    Transfer the skillet to the preheated oven and roast for about 25-45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 72-73°C (165°F).

13. 13

    Remove the chicken from the oven and let it rest on the wire rack for 10-15 minutes before carving. Reserve the pan with the cooking juices for the cavolo nero.

14. 14

    While the chicken roasts, prepare the cavolo nero by stripping the leaves from the tough inner stems. Finely chop a shallot and slice some garlic. Heat the same pan the chicken was roasted in over medium heat. Sauté the shallot and garlic until fragrant.

15. 15

    Deglaze with white wine. Add the cavolo nero leaves to the pan, cover, and let them steam for 3-4 minutes until wilted.

16. 16

    Uncover, reduce any remaining wine, and finish by stirring in a knob of butter and shaved parmesan. Season with salt and pepper to taste.

17. 17

    Carve the rested chicken breast. Pipe or spoon a swirl of mashed potato onto a plate. Arrange a portion of the sautéed cavolo nero next to the potatoes. Place the carved roast chicken on the plate. Generously spoon the rich chicken and tarragon sauce over and around the chicken. Garnish the mashed potatoes with freshly chopped chives and serve immediately.