Bread-crusted Chicken

ChickenInBreadAt The Werf restaurant on Boschendal, chef Christiaan Campbell loves to cook farm-to-table food with a surprise. element. Here’s his Bread-crusted Chicken with Gravy and Seasonal Vegetables recipe.

Serves 2

  • 1 whole chicken (about 1.2kg)
  • good olive oil
  • roasted seasonal vegetables
  • ready-made brown onion gravy or gravy of your choice (optional)
  • Focaccia bread dough
  • 1 tbs sugar
  • 1 cup warm water (think warm bath water)
  • 1 tbs active dry yeast
  • 1 tsp salt
  • 2½ cups white stoneground flour
  • 2 tbs olive oil
  • Seasoning spice mix
  • coriander seeds
  • fennel seeds
  • sesame seeds
  • bay leaves
  • good, rough salt flakes
  • fresh herbs of your choice, chopped if necessary

Method:

  1. Preheat oven to 100°C.
  2. Debone the chicken from the back, removing all bones while keeping the chicken in one piece (or ask your friendly butcher to do it for you). Carefully shape it into a roll by keeping the chicken meat inside the skin. Wrap very well in plastic, use a straw to suck out any air to create a vacuum pack. Transfer the pack to a hot water bath in the oven and bake for 1 hour, 15 minutes. Remove and lower it into iced water to stop the cooking process.
  3. While chicken is cooking, make the focaccia dough. Combine sugar and water, then sprinkle over the yeast and leave it to prove. Add salt to the flour and mix. Make a well in the centre, pour in the frothy yeast mixture, add the oil and knead to form a dough. Continue kneading for about
    5 minutes until dough becomes elastic. Cover and leave to rise for about 10 minutes. Roll out to cover the chicken.
  4. Make the spice mix by mixing all the ingredients and toasting lightly in a dry frying pan.
  5. Increase heat of the oven to 165°C. Take the chicken out of the vacuum pack. Carefully wrap the rolled-out bread dough around the chicken. Brush dough with olive oil, sprinkle spice mix gently over the dough, transfer to oven and bake for 35 minutes, or until a rich golden brown.
  6. To serve, present chicken in bread crust, surrounded by vegetables, and slice as required. Serve gravy separately.

Wine suggestion: Boschendal Elgin Pinot Noir

You may also want to try Chef Christiaan’s Baked Cob and Spinach in Paper recipe.

Send this to a friend