Chicken

Rough slice parsley, cilantro and shallots and place into bowl. Don’t worry about the stems or the skin on

the shallots. Cover with dry marinade and sit for at least 4 hours. I usually do this overnight.

Put glazed carrots in pot with water

De-bone chicken. This is the most difficult part of this recipe. Find the center of the break bone. Follow

the knife along the bone. When you reach the wing and thigh, bend this area until you snap the bone out.

This will make it easy to cut the rest off, taking half the chicken in 1 piece. Do the same to the other side.

Now remove the leg and thigh bone from the 2nd piece. To do this, cut around the end of the leg bone and cut around the bone. Remove the wing, just keeping one piece of the bone in.

Sauce: Reduce red wine to a syrup and add the demi glaze. Reduce for another minute at a simmer. Add salt and pepper and add 1 rosemary and use a hand blender.

Cooking the chicken is very important. Remove the marinade and season with salt and pepper. Heat ovenproof pan until hot. Heat oven to 400. Add the oil and wait for it to lightly smoke. Place chicken skin side

down and cook until light brown. Remove excess oil and place in the oven. When it is nicely brown, flip and cook until done.

Mash - Cook the potatoes in salted water until done. Drain the water and use a ricer to mash the potatoes.

Add cream, butter and salt and pepper. Don’t mix until cream begins to simmer. When the cream simmers, give a quick whisk. Taste and adjust the seasoning. You don’t want to mix it too much since it will build the glutton.