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    New Potato, Caramelised Onion and Chicken Brochett

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    New Potato, Caramelised Onion and Chicken Brochett

    Serves: serves 6 as a starter


    • 24 pickling onions (about 400g)
    • 4 tablespoons olive oil
    • 150g full-fat soft blue cheese (try Fourme d'Ambert or dolcelatte)
    • 4 boned corn-fed chicken legs or breasts, with skin
    • 200g new potatoes, lightly boiled
    • 1 red pepper, cut into large dice Herb sauce
    • Herb Sauce
    • A few sprigs of tarragon, leaves only
    • Freshly ground black pepper
    • A large bunch parsley, leaves only
    • A few sprigs of thyme, leaves only
    • 3 spring onions, finely chopped
    • 125ml extra virgin olive oil
    • Salt


    1. Gently fry the button onions in 2 tablespoons of the olive oil until soft and golden. Set aside and cool. Mash up the blue cheese with a fork. Loosen the chicken skin and push some of the blue cheese under the skin of each chicken piece. Cover and chill for 30 minutes.
    2. Preheat the grill to its highest setting. Rub the chicken with a little more of the olive oil. Once the grill is hot, grill the chicken for 5-10 minutes on each side, depending on thickness & until thoroughly cooked. Remove, cool and chill.
    3. Shortly before you are ready to serve, preheat the grill to its highest setting and cut the cold chicken into medium-sized chunks. Cut the cooked cold potatoes into thick slices.
    4. Hold two skewers parallel as you thread on the ingredients - this prevents the food from spinning round as you cook it. Thread 3 chicken chunks on to each of the six pairs of skewers, alternating these with the onions, potato chunks and diced pepper. Rub with a little olive oil and lightly season.
    5. Wash and dry the herbs, then place in a food processor with the spring onions. Whiz until finely chopped, then slowly add the extra virgin olive oil as you continue to process them, as you would if you were making mayonnaise. Season to taste.
    6. Place the chicken brochettes under the preheated grill and cook for about 8 minutes, turning them halfway through. Spoon over the parsley sauce as you serve them.

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