Roast chicken with artichoke chips and béarnaise recipe
 Herbed roast chicken crown with garlicky braised chicken legs, artichoke chips and a rich béarnaise sauce. In other words, a real feast! 2 chicken legs 20 garlic cloves1 tarragon sprig1 parsley sprig2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper 2 chicken legs 20 garlic cloves 1 tarragon sprig 1 parsley sprig 2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper 1 chicken, legs removed 100g/3½ oz butter 2–3 tbsp chopped parsley1 tarragon sprig, leaves removed and chopped salt and freshly ground black pepper 1 chicken, legs removed 100g/3½ oz butter 2–3 tbsp chopped parsley 1 tarragon sprig, leaves removed and chopped salt and freshly ground black pepper 6 baby artichokes75g/2½oz plain flour salt and freshly ground black pepper 6 baby artichokes 75g/2½oz plain flour salt and freshly ground black pepper 250g/9oz butter150ml/5fl oz white wine 1 banana shallot, diced3 peppercorns 3 free-range eggs, yolk only 1 bunch tarragon 1 lemon, juice only 250g/9oz butter 150ml/5fl oz white wine 1 banana shallot, diced 3 peppercorns 3 free-range eggs, yolk only 1 bunch tarragon 1 lemon, juice only Method Preheat the oven to 160C/140C Fan/Gas 3.Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden.To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature.Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky.To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden. Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden. To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature. To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature. Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky. Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky. To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce.