Roast Chicken with Figs, Vinocotto Gravy & Tenderstem^® broccoli in Tarragon & Walnut Butter

Method

1. Heat the oven to 200°C (fan 180C, gas mark 6). In a medium roasting tin, mix the onions, garlic and thyme with some salt and freshly ground black pepper. Set the chicken on top and rub the butter all over the skin, season well and then put a handful of the onion mixture into the cavity.

2. Roast for 20 minutes, then turn the oven down to 180°C (160C fan, gas mark 4). Add the figs, grape juice and half of the stock to the tin, and then roast for 40 – 60 minutes longer, until the juices run clear.

3. Meanwhile, for the mash, put the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 12 -15 minutes, until tender. Drain in a colander and set aside to steam dry for a few minutes, then mash the potatoes and add the butter and cream once smooth. Season well.

4. Set the chicken, onions and figs onto your serving dish, cover with foil to keep warm. Add the vinocotto, red wine and stock to the roasting tin and set over medium high heat, bring to the boil then reduce to a fast simmer for 10 minutes or until slightly thickened and reduced. Season to taste and then pour into a jug.

5. For the walnut and tarragon butter, mix the softened butter with the walnuts, tarragon, a pinch of sea salt and freshly ground black pepper. Spread into a small dish.

6. Bring a saucepan of water to the boil, add the Tenderstem® broccoli and cook for 1 ½ mins, until just tender. Drain and then toss with a knob of the butter. Serve the chicken and Tenderstem® broccoli in a large dish, with the gravy, butter and mash as sides.