Marco Pierre White’s Chicken a la Forestiere – Recipe

Chicken a la Forestiere Marco Pierre White Recipe

Looking after your dad and showing him how much you care on 21 June will mean so much while giving him a day to remember.

Whilst it may not be possible to dine out presently, a great way to honour your dad is by preparing a special home-cooked lunch or dinner that reunites the family. Treat him to an utterly delicious and succulent Chicken a la Forestiere sharing roast, a hearty dish brimming with the earthy flavours of mushroom and chicken. This dish is served up at the renowned Marco Pierre White Steakhouse Bar & Grill in Hull. This is the perfect gourmet treat to make your dad feel extra special this Father's Day.

Marco Pierre White, the renowned chef, suggests that the responsibility of anyone preparing a meal is simple - cook the food and let its natural flavours shine through, with Mother Nature serving as the true artist. According to White, the key to any family meal resides in generosity and honesty with the food we offer. This generosity is reflected in not scrimping on high-quality ingredients, while honesty means allowing the true taste of the food to emerge, without obscuring it with excessive seasoning. With this philosophy in mind, the Father's Day meal could be transformed into a truly unforgettable celebration. This creates a gratifying blend of simplicity and authenticity, honouring the day in the best possible way.


(for 4 people)

  • Free range chicken (1.5kg)
  • Woodland mushrooms – approx. 500g
  • Thyme
  • Micro Parsley
  • Maldon salt
  • Olive oil

For your veg, use what’s in season or a selection of the following:

  • Braised red cabbage
  • Yorkshire Pudding
  • Roast potatoes
  • Chanterney Carrots
  • Buttered leaf spinach
  • Cauliflower Cheese
  • Pigs in blankets

Chicken a la Forestiere Marco Pierre White Recipe


Oil and season chicken, covering the whole of the skin and roast on a bed (trivet) of vegetables until juices run clear. Roast for approx. 1.5 hours at 180 degrees.

After roasting, the pan juices and veg can be used to make the gravy.

Place the roasting tray on the stove and bring back to the boil, scrape any residue from the tray and add stock to reduce or your gravy mix with water.

Rest the chicken for at least half the cooking time – this is really important as it allows the juices to go back into the meat making it moist and succulent. Wrap it in tin foil and keep in a warm place, it will continue to cook as it rests.

For the mushrooms, pick them down by hand and grill them with little olive oil and salt and pepper, until they are crisp and nutty but not dry or burnt.

Once the chicken is rested, remove legs and cut in half through the knee joint, remove both breasts and cut in half. The rest of the carcass can be added to the stock/gravy to add more flavour

Arrange the meat portions on a platter and top with a scattering of mushrooms, you don’t need to be too fussy with this just generous.

Drizzle with olive oil and chopped parsley, get all your side dishes ready to serve everything at the same time.

Add the thyme to the gravy for added flavour and serve on the side with some drizzled over the chicken.



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