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Garlic-Butter Chicken with Asparagus, Peas, Broad Beans and Dauphinoise Potatoes

A roast chicken feast served with creamy dauphinoise potatoes, homemade garlic butter, and seasonal blanched green vegetables.

ChickenDinnerPotatoesRoastJames MartinSeasonal Vegetables
Estimated Nutrition
Calories
1921.1
kcal / serving
7684.5 kcal total
Carbs
104g
per serving
415.8 g total
Fat
128.1g
per serving
512.4 g total
Protein
87.1g
per serving
348.2 g total
Cook Time
130
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
400
ml
Chicken Gravy
To serve
Dairy
600
ml
Double Cream
To be whisked into butter
25
g
Butter
For the potatoes
300
ml
Double Cream
For the potato sauce
300
ml
Full-Fat Milk
50
g
Unsalted Butter
For the vegetables
LegumesPulses
500
g
Broad Beans
Fresh, podded
Meat
1
piece
Chicken
Whole
NutsSeeds
1
bulb
Garlic
Whole bulb
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Finely chopped
OilsFats
15
ml
Olive Oil
Vegetables
1.2
kg
King Edward Potatoes
Thinly sliced
1
bunch
Asparagus
Trimmed into three lengths
200
g
Peas
Fresh, podded
1
piece
Shallot
Finely chopped

Method

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