Palliard of Chicken with Mash, Spinach and Chive Butter Sauce


With this fresh poultry dish, Chef Daniel Foy shows off The Inn at Cranborne’s local and seasonal philosophy perfectly

If you’re going to champion local food on your menu, it helps to be in the middle of some of Dorset and Hampshire’s most productive fields, coast and forest, like The Inn at Cranborne. Located in the historic Cranborne Chase, their acclaimed ‘30 Mile Menu’ sources everything – game, meat, fish, seafood and New Forest mushrooms locally, not to mention veg, herbs and flowers fresh from their own kitchen garden. Having the Hall & Woodhouse brewery nine miles down the road helps too. This long held philosophy is central to Chef Daniel Foy’s food and attracts plenty of food lovers to eat at The Inn and stay in its nine rooms. Not just human food lovers either. They have just been voted the number one dog friendly inn in the UK. As well as being welcome at the bar, four legged foodies get a dog’s breakfast and a special doggy bag if staying overnight. Even that probably won’t stop them looking on enviously and drooling at your order, though, like this fresh chicken dish that’s full of wonderful spring flavours.

Serves 6
1 chicken supreme 200/220g
10g fresh chopped rosemary
50g fresh baby spinach leaves
2 large Maris Piper of Desiree potatoes
20g fresh basil leaf
2 bulbs garlic crushed
70g olive oil
25g butter
30g milk
1 shallot finely diced
Picked thyme leaf
50g white wine vinegar
50g white wine
50g double cream
100g of cold diced butter
Snipped chives

1. Blend the basil, rosemary, olive oil and crushed garlic and marinade the chicken for at least four hours.
2. Cut the potatoes into even pieces, cover with water, add salt, bring to the boil but immediately turn down to a simmer until they start to give. Drain and return to the pan to dry before mashing.
3. For the butter sauce, place the chopped shallot into a pan with the thyme, white wine, and white wine vinegar. Bring to the boil and reduce until 95% of the liquid has evaporated. Add the cream and return to the boil.
4. Take off the boil and add the cold diced butter until melted through (do not reboil or it will split).
5. Pass through a fine sieve and add chopped chives and season with salt and a little cayenne or paprika.
Leave warm until service.
6. Pan fry the chicken until golden brown. Season and turn over. Finish in the oven at 170oC.
7. Work the mash with the butter and milk until light and smooth. Cook the spinach, making sure you press out the cooking juices, and assemble. Finish with the warm butter sauce.


The Inn at Cranborne
5 Wimborne Street, Cranborne, Dorset, BH21 5PP.
Tel: 01725 551 249



Leave A Reply