Pot-roasted maize-fed chicken with wild mushrooms, asparagus spears and truffle tagliatelle

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For this chicken pasta recipe, Mark Jordan believes pot-roasting is the best way of cooking chicken as it keeps all of the moisture within the bird and flavour in the meat. When you brown the chicken in the fryer you get a fantastic roasted flavour that goes fantastically with the mushrooms and asparagus.

First published in 2015




Pot-roast chicken

Asparagus and wild mushrooms

Veal jus

Truffle sauce and foam

  • 300ml of double cream
  • salt
  • 1 dash of sherry vinegar
  • 1 dash of truffle oil


To plate


  • Fine sieve
  • Deep fat fryer
  • Pasta machine
  • Stick blender
  • Tagliatelle cutter


For the chicken, remove the legs from the chickens and set aside. Cut around the base of both the wing bones and tap with the back of a knife. Pull and twist at the same time and the wing will come away neatly leaving around 2.5cm of clean bone
You can freeze these and use in another recipe. Place the chickens into a pot of boiling stock along with the garlic and thyme. Return to the boil and reduce to a simmer for 20 minutes, remove from the hat and allow to cool in the stock
For the asparagus and wild mushrooms, firstly brush off any dust, sand or soil from the mushrooms, then place them into a bowl of cold water and rinse for a couple of seconds – do not leave them in the water as they will absorb extra moisture. Place onto a tea towel and leave to dry
Using a sharp knife cut the first 5cm off the bottom of the asparagus and then, using a peeler, peel from the tip down
For the veal jus, preheat the oven to 180°C/Gas mark 4
Place the bones into a high-sided roasting tray and place into the oven until golden brown (around 20 minutes). Remove the bones from the tray and place into a large stock pan
Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones. Place the pan containing the vegetables on to a high heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones
Top the stock pan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time
Pass the stock through a fine sieve or muslin if you have it and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed
For the truffle sauce and foam, heat up 300ml of veal jus in a saucepan. Once the jus has boiled add the cream and reboil
  • 300ml of double cream
Season with a little salt and then add the vinegar – the sauce needs to have a little acid taste but not be overpowering. Add the truffle oil and keep warm
  • salt
  • 1 dash of sherry vinegar
  • 1 dash of truffle oil
For the tagliatelle, sieve the flour and place in a bowl. Add the egg yolks and the salt and gently mix together until all the ingredients form a firm dough
Remove the dough from the bowl and knead with your hands for 10 minutes or until the dough appears to be smooth and lump free. Wrap in clingfilm and place into the fridge for 1 hour
Roll out 500g of pasta dough and then put it through a pasta machine down to setting number 2. Fold the dough in half once during the rolling process to strengthen the pasta
Once the pasta sheets are at number 2 hang them over a pole and leave to dry slightly, but only for 10 minutes or so, then roll the sheets through a tagliatelle cutter
Place the tagliatelle into a saucepan of rapidly boiling salted water and cook for no more than 3 minutes. Remove from the water and refresh in cold water then place to one side until required
To plate, remove the chickens from the liquid and place onto a tea towel to dry. Once completely dry place the whole chickens into a deep fat fryer at 180˚C for 2-3 minutes or until golden brown. Remove from the fryer and leave to rest
Place the tagliatelle into a pot of boiling water for 1 minute, then drain and add to half the truffle sauce
Sauté the wild mushrooms in a sauté pan with a little butter and seasoning. Place the peeled asparagus into the same pot of boiling water to cook for 2 minutes
Using a roasting fork make four good twists of the pasta in each serving dish. Arrange some of the mushrooms around the plate then, using a sharp knife, remove the breasts of chicken from the carcass
Season with a little salt and arrange on the wild mushrooms. Remove the asparagus from the water and season with salt. Place two or three spears onto each breast
Using a stick blender foam the other half of the truffle sauce – if the sauce does not foam add a dash of water and try again. Spoon this all over the chicken and tagliatelle, garnish with the fresh pea shoots and truffle and serve immediately
First published in 2015

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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