Bash vs. Blanchard: Chicken Challenge

Bash vs. Blanchard

This week dynamic Dormy duo, Kathyrn Bash and Matthieu Blanchard, are back with another head (Chef) to head (Chef) challenge, and will be making our tastebuds tingle and our mouths water with their delicious recipes.

For this challenge their dishes must be based around the core ingredient chicken, but who will be your clucky victor?

Head over to our Instagram (@DormyHouse) to cast your vote and to see who will be our winner, winner with their tasty chicken dinner.

Bash’s Cafe de Paris Chicken Kiev

Now we still don’t know which came first the chicken or the egg, but we do know who came first in last week’s competition…BASH!

Hoping for her second victory this week, Bash is back with a delicious recipe for a utterly, buttery chicken Kiev.

Coated in golden brown breadcrumbs and oozing with mouthwatering butter, this recipe has our tummies rumbling and our tastebuds tingling.

Creating your Kiev…

  • Firstly, place all your ingredients (apart from your chicken) into a mixing bowl and beat until combined.
• Place your combined mixture into a piping bag. If you don’t have a piping bag, don’t worry, you can spoon the mixture into your chicken instead.
• Next, cut into your chicken leaving a bigger hole to fill with your mixture. Be sure to leave the fillet of the chicken attached.
• Then season with salt and fill with your mixture.
• Fold over the fillet and wrap in cling film.
• Then pop it into the fridge to allow the fillet to firm up, this will make it easier for you to pane.
• Next set up your pane of flour, egg whites and breadcrumbs.
• Cover the chicken breast in flour, then dip into the egg letting the excess drip before putting into the breadcrumbs. Repeat the egg and breadcrumb stage again, to create a double pane.
• Then leave to rest in the fridge, before frying in oil.
• Fry your chicken breast in 180 degree oil until golden brown all over.
• Finally, bake in the oven at 180 degrees for around 20 minutes, depending on the size of the breast.

Tuck in…

Bash served hers with creamy mash, chard white cabbage, leeks and a chipotle crumb mix. But you can add your own flair to your chicken Kiev, enjoy!

Mathieu’s Coq au vin

This week Matt is back and is giving a salute to French cuisine with his sensational Coq au vin.

Tender chicken legs braised with red Burgundy wine, this dish is utterly delicious and sure to give last week’s victor, Bash, a (chicken) run for her money.

Perfectly complimented with a side of dreamy and oh-so-creamy mashed potato and sizzling bacon rashers, this recipe is the best kind of treat for rumbling tums.

Give it a go and enjoy!

Ready, Steady, Coq…

  • Firstly, add your baking potatoes to the oven at 160 for an hour, you will use them to make your mash later on.
  • Then it’s time to prepare your chicken legs, remove the bone and trim the excess fat from the meat. Keep every piece of chicken as you will need later to flavour your dish.
  • Next peel and cut your vegetables into chunks, do not go too small otherwise your vegetables will overcook.
  • Season your chicken legs and then pan fry them, seal both sides making sure they’re nice and golden brown.
  • Remove the chicken from the pan once sealed, then in the same pan roast your vegetables until lightly coloured. You will want to do each vegetable separately, for example, carrots then your mushrooms, then your onions.
  • Next pan fry your chicken trimmings until they’re golden brown. Sprinkle the flour on top of the chicken trimmings and fry until the flour is lightly brown on top. Then add all of your vegetables, chicken legs, chicken bouillon and the bouquet garnit.
  • Cover with the red wine and bring to the boil.
  • Once boiled turn down to a low heat, cover with a lid and simmer for 1 hour and 15 minutes.
  • Once the chicken is cooked, seperate the chicken from the veg and pass the liquid through a sieve, removing all fat that comes to the surface of the mixture.
  • Reduce the liquid by a third, then add the butter into the sauce and whisk until it becomes thick and shiny.
  • Add the carrots, mushrooms and onions to the sauce to keep them warm.
  • Then just before serving add your parsley and pour the sauce and vegetables onto the chicken to keep all the dish hot.
    • To create your mash potatoes, when the potatoes are roasted scoop the flesh into a pan and add 50g cream.
    • Then slowly add your butter, until the mash is nice and smooth
    • Then it’s time to tuck in, serve your Coq au vin with two rashes of bacon and some fresh, tender stem broccoli. Enjoy

Lights, Camera, Watch Matthieu in Action…


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