Chicken, artichoke and chestnut stew by Paul Foster

Chicken, artichoke and chestnut stew by Paul Foster

1 of X pages

Chicken Breast Artichoke


There are so many farmers producing wonderful food with respect and sympathy for the animals they farm - so why source from anyone else?
Paul Foster, Tuddenham Mill restaurant

Preparation Time:  30 minutes

Cooking Time:  25 minutes

Serves: 4



100g Fairtrade sugar
100g table salt
500ml cold water
4 RSPCA Assured chicken breasts, skin on
1 kilo of artichokes
100g butter
50g malt extract powder
50ml sunflower oil
100g RSPCA Assured dry cured streaky bacon
100g baby onions, peeled and sliced
100g chestnuts, peeled
50g Fairtrade red wine
100g brown chicken stock
1 small bunch of watercress
Sea salt, for seasoning


Whisk the sugar, salt and water together in a bowl until dissolved. Put the chicken breasts in, so they are submerged. Leave in the fridge for 20 minutes.

After twenty minutes remove the breasts and wash thoroughly in cold water. Pat dry with a tea towel and keep in the fridge until needed.

Wash the artichokes well and slice 200g thinly on a mandolin, deep fry at 130°C until light golden brown, drain on kitchen paper and season with sea salt and malt powder. Set aside.

Take 500g of the artichokes and chop finely, sweat in 50g of the butter until soft, add a couple of spoons of water, purée in a blender and season with sea salt and malt powder.


Peel the last 200g of the artichokes and cut into rough cubes, par-cook gently in salted water for 5 minutes, drain in a colander and leave to cool and evaporate excess water.

Remove the chicken from the fridge, and leave for 10 minutes to come to temperature, fry skin side down with sunflower oil in a hot pan for 2 minutes, turn over for 30 seconds.

Place back on the skin side and put into the oven at 150°C for 12 minutes.

Cut the bacon into fine lardons and fry in 50g butter until crisp, add the onions then the cooked artichokes and chestnuts.

When they are all golden, add the red wine, reduce to nothing, then add the chicken stock and reduce to a sauce like consistency.


Ensure all ingredients are warm and seasoned. Place the purée on the plate, carve the chicken breast down the centre and place on top, spoon over the stew, and add the artichoke crisps. Garnish with watercress leaves.

Recipe:  The Freedom Food Celebrity Recipe Collection

Current rating: 3 stars Rate this recipe