Roast chicken with asparagus fricassée into next-day chicken and asparagus quiche

Roast chicken with asparagus fricassée into next-day chicken and asparagus quiche

By
From
More Home Comforts
Serves
4-6
Photographer
Peter Cassidy

Real men eat quiche. Or that is what the cameramen said as they dived into it when I cooked it on the show. Make this delicious roast chicken dinner and then use up the leftovers in the quiche the next day. Always serve the quiche at room temperature – never straight from the fridge. Cold quiche reminds me of terrible wedding food.

Ingredients

Quantity Ingredient

For the roast chicken

Quantity Ingredient
1 onion, roughly chopped
2 carrots, roughly chopped
1 x 1.5kg whole chicken
sea salt
freshly ground black pepper
2 tablespoons rapeseed oil
75g unsalted butter
150g asparagus, cut into 3cm long pieces
100g fresh peas, podded
1 tablespoon marjoram leaves
1 shallot, finely sliced into rings

For the chicken and asparagus quiche

Quantity Ingredient
unsalted butter, for greasing
300g ready-made shortcrust pastry
plain flour, for dusting
8 eggs
1 beaten egg, for eggwash
600ml double cream
300g cooked chicken, cut into 3cm chunks
100g asparagus
100g vintage comte cheese, finely grated
1 bag salad leaves

Method

  1. For the roast chicken, preheat the oven to 200°C.
  2. Put the onion and carrots into a deep-sided roasting tray, then place the chicken on top. Season with salt and pepper, and add a drizzle of rapeseed oil, then add 75ml of water to the tray. Roast for 1–1¼ hours until cooked through. To check if the chicken is cooked, pierce the thickest part of the thigh with a skewer or knife – if the juices run clear the chicken is cooked; if not, return it to the oven for a further 10 minutes, then check again. Remove from the oven and let it rest for 10 minutes before carving.
  3. While the chicken rests, make the fricassée. Heat a frying pan until hot, and add half the butter and 200ml of water. Bring to a simmer, then add the asparagus, peas, marjoram and shallot, and return to a simmer. Cook for 3–4 minutes, until the vegetables are tender, then whisk in the remaining butter and season with salt and pepper.
  4. Carve half the chicken into slices and serve with the fricassée.
  5. The next day, to make the chicken and asparagus quiche, preheat the oven to 200°C and butter a 23cm wide and 4cm deep loose-bottomed tart tin. Roll out the pastry on a lightly floured work surface, then lay it over the tin and press gently into the base and side. Line with several sheets of clingfilm and fill with flour or raw rice and bake for 20–25 minutes. Remove the clingfilm and filling, brush the inside of the tart with the beaten egg, then cook for 5 minutes, until golden.
  6. Meanwhile, strip the remainder of the chicken meat and cut into 3cm chunks – you will need about 300g. Whisk the 8 eggs and cream together, then season with salt and pepper and set aside.
  7. Reduce the oven to 180°C. Lay the asparagus in the pastry base, then put the chicken and marjoram on top. Pull the oven rack out slightly and set the quiche near the edge. Pour over the egg mixture, then scatter with the Comté. Slide the quiche fully into the oven and bake for 20–25 minutes, until just set and golden. Cool slightly, then serve with the salad.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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