Baby chicken with ricotta recipe

Chef Joe Hlusko of Seafire gives us his 29-minute meal

Baby chicken with ricotta and sage stuffing
Baby chicken with ricotta and sage stuffing
Place the ricotta on a baking tray and season with salt, pepper and a little olive oil.
Place the ricotta on a baking tray and season with salt, pepper and a little olive oil.
Stuff the mixture into the baby chicken and seal the cavity with a toothpick.
Stuff the mixture into the baby chicken and seal the cavity with a toothpick.
Clean the vegetables and blanch them in boiling water until al dente.
Clean the vegetables and blanch them in boiling water until al dente.
To make the sauce, place the roasted garlic in a pot, crush it with a spoon and heat gently.
To make the sauce, place the roasted garlic in a pot, crush it with a spoon and heat gently.
Add the cream to the sauce, pass the mixture through a strainer and season with salt and pepper. Plate up the chicken with the vegetables and sauce and serve.
Add the cream to the sauce, pass the mixture through a strainer and season with salt and pepper. Plate up the chicken with the vegetables and sauce and serve.
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Joe Hlusko at Seafire
‘For the best results, buy the best corn-fed organic baby chicken you can find. Make sure you season it correctly, and cook in a pre-heated oven for the best flavour.’

Ingredients
1 butterflied baby chicken
(approx 400g – ask your butcher to debone it, but leave it flat)
Salt and pepper to taste

For the stuffing
200g ricotta cheese
¼ bunch thyme
¼ bunch sage
2 garlic cloves

For the garlic sauce
2 sprigs thyme
1 roasted garlic head (peeled)
200ml beef stock (or veal stock, if available)
30ml chicken stock
20g cream

For the vegetables
3 baby carrots
3 Brussels sprouts
20g butter
5ml lemon juice

Method
1 Place the ricotta on a baking tray and season with salt, pepper and a little olive oil.

2 Bake the ricotta in the oven until it starts to colour, then set it aside to cool.

3 Chop the thyme and sage and fold into the ricotta once it’s cool. Season with salt and pepper.

4 Stuff the mixture into the baby chicken and seal the cavity with a toothpick.

5 Spread a little olive oil over the chicken, season the skin with salt and pepper and then place on a baking tray. Bake in the oven at 220°C for about 12 minutes.

6 Clean the vegetables and blanch them in boiling water until al dente.

7 Add the butter to a hot pan, heat until foaming, then add the vegetables and cook until the butter browns. Deglaze the pan with lemon juice and add salt and pepper to taste.

8 To make the sauce, place the roasted garlic in a pot, crush it with a spoon and heat gently.

9 Add the beef and chicken stock, and reduce this mixture until it’s thick enough to coat the back of a wooden spoon.

10 Add the cream to the sauce, pass the mixture through a strainer and season with salt and pepper. Plate up the chicken with the vegetables and sauce and serve.

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