Chicken with wild garlic and asparagus
Item 1 of 1
- medium
- 6
- 1 hour 30 minutes
Seasonal, springtime ingredients are combined sumptuously in this chicken with wild garlic recipe from Colin McGurran. The raw mushroom garnish may not be to everyone's taste but helps to accentuate the earthy nature of the dish. Asparagus is a great addition to this dish. If you're looking for more ways to use asparagus in your cooking, browse through our collection of asparagus recipes.
First published in 2015
Ingredients
Metric
Imperial
Chicken thighs
- 6 chicken thighs
- 70g of salt
- 5g of garlic
- 1 sprig of thyme
- 10g of butter
Wild garlic velouté
- 300g of wild garlic
- 50ml of milk
- 500ml of cream
- 10g of salt
To serve
- 140g of morels
- 10 asparagus spears
- 4 button mushrooms, thinly sliced
- 1 handful of wild garlic flowers, optional
SAVE RECIPE
Method
1
To debone the chicken thighs, place each thigh, skin-side down, onto a board and use a sharp knife to cut along either side of the bones. Slide the knife underneath the bone and run it down the underside to release the entire piece
2
In a suitable container, salt the thighs for 2 hours. Wash and dry the meat before storing, skin-side up, in a vac pac bag (or wrapped in cling film) overnight
- 70g of salt
3
To prepare the morels, wash 3 times in cold water, changing the water every time to ensure they are well cleaned
- 140g of morels
4
Place on a tray lined with kitchen towel and leave to dry in the fridge for 2 hours, before covering in cling film
5
For the wild garlic velouté, bring the milk and cream to the boil, add wild garlic and salt and return to the boil
- 50ml of milk
- 500ml of cream
- 300g of wild garlic
- 10g of salt
6
Remove from the heat and allow to cool slightly. While still warm, pass through a fine strainer into a bowl set over ice. Set aside until ready to serve
7
For the chicken thighs, add a small amount of rapeseed oil to a large frying pan and place over a medium-high heat. Add the thighs to the pan, skin-side down, and cook for 4 minutes until golden brown
9
Trim the woody ends off the base of the asparagus and peel halfway up the spear, leaving the top un-peeled. Blanch in salted boiling water for 2 minutes. Remove from the pan and keep on a tray lined with kitchen towel in a warm place
10
Place the thigh, skin-side up, under a hot grill to crisp up the skin. Portion and square off the edges of the thigh. Arrange the thighs onto plates with the morels, velouté, asparagus and wild garlic flowers. Serve immediately
- 4 button mushrooms, thinly sliced
- 1 handful of wild garlic flowers, optional
First published in 2015
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