Hartnett Holder & Co is an informal fine-dining restaurant at Lime Wood Hotel, which offers 5 star lodgings in the heart of south England’s scenic New Forest. Headed up by Michelin star chef Angela Hartnett (Head Chef at London’s 1 Michelin star restaurant concept, Murano) and Lime Wood Hotel’s Luke Hodder, restaurant Hartnett Holder & Co is full of character, specialising in British cuisine, underpinned by a strong Italian influence. Their Creedy Carver Chicken, is a perfect example of their seasonal, simple, Michelin-inspired cuisine and makes the perfect dish for a long Sunday supper. Enjoy!
4 Free range chicken breast
2 Whole celery
450ml of Chicken Stock
150ml Double Cream
50g Bread Crumbs
For the onion puree, slice the onions nice and thin, warm 100g butter and add the onions to the butter and sweat with no colour for 15 minutes seasoning as you go. Cover with 250ml chicken stock, bring to the boil, turn down the heat and simmer for a further 30 minutes.
Add the double cream to the chicken stock and reduce until just covering the onions, then blend and pass.
Cut the celery in half and trim until they are about 15cm in length. In a hot pan place cut side down and colour until golden brown. Add the butter, 100ml of chicken stock and place in the oven at 180 degrees for 20 minutes. Remove from the oven and leave in the pan to rest.
Season the chickens, place in a moderately warm pan skin side down. Allow to become a light golden brown before placing in the over at 180 degrees for 15 minutes. Remove from the oven, leave in the pan and allow to rest for a further 8 minutes.
Warm up the onion puree and add the breadcrumbs just like you would a bread sauce. Season with salt and pepper and dress the plate with the braised celery, roasted chicken and a pot of bread sauce on the side.