Ingredients

• 1 poussin (baby chicken) supreme
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 poussin (baby chicken) carcass
• olive oil
• for drizzling
• 175ml/6fl oz red wine
• 2 tsp balsamic vinegar
• 75ml/2½fl oz boiling water
• salt and freshly ground black pepper
• 30g/1oz butter
• 200g/7oz new potatoes
• 1 tbsp olive oil
• 30g/1oz butter
• salt and freshly ground black pepper
• 55g/2oz breadcrumbs
• 1 tbsp chopped fresh coriander
• 2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• 1 free-range egg white
• 30g/1oz butter
• 1 tbsp butter
• 125g/4½oz baby spinach
• splash boiling water
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the roast chicken
• rub the chicken with olive oil
• salt and freshly ground black pepper.
• Heat an ovenproof frying pan
• place the chicken into the pan skin-side down and fry for five minutes
• or until golden-brown. Turn over the chicken
• then place the pan into the oven and roast for ten minutes
• or until the chicken is cooked through - check that the juices run clear when pierced with a skewer. Remove from the oven and keep warm.
• For the gravy
• place the baby chicken carcass into a hot ovenproof frying pan with a drizzle of olive oil and fry on all sides until browned. Place the frying pan into the oven and roast the carcass for ten minutes.
• Remove the pan from the oven and discard the carcass. Add the red wine to the pan and place over a high heat. Stir well with a wooden spoon to scrape up the bits from the bottom of the pan. Add the balsamic vinegar and water and simmer for 6-7 minutes
• or until the gravy has reduced by half. Season well with salt and freshly ground black pepper
• add the butter and stir.
• For the roast potatoes
• boil the new potatoes in salted water for ten minutes. Drain well
• then grate the skin of the potatoes slightly to make rough edges.
• Heat the butter and olive oil in an ovenproof frying pan. Add the potatoes
• season well with salt and freshly ground black pepper and fry on all sides until turning golden-brown. Place in the oven and roast for five minutes. Remove from the oven and keep warm.
• For the stuffing
• mix the breadcrumbs
• herbs and salt and freshly ground black pepper together in a bowl. Add the egg white and stir to combine. Roll the mixture into balls.
• Heat the butter in a frying pan
• add the stuffing balls and fry over a gentle heat until golden-brown on all sides.
• For the sautéed spinach
• heat the butter in a frying pan
• add the spinach and a splash of boiling water and stir for one minute. Season well with salt and freshly ground black pepper and stir. Drain off the excess water.
• To serve
• pile the spinach onto a serving plate and top with the roast chicken. Place the roast potatoes and stuffing balls alongside and pour over the gravy.