Recipe of the month: Portuguese roast chicken and chocolate fondant

I  was born in Lisbon, Portugal, and my mother is French, so I have influences from my Portuguese and French background in my cooking techniques and flavours. These recipes shows the two sides of me, the classic roast chicken from Portugal and a delicious chocolate fondant from France, dig in and enjoy! 
Portuguese roast chicken

1 large chicken
200ml of white wine
1 tablespoon of lard
1 tablespoon margarine
1 tablespoon of ground pepper
100ml chicken stock
3 cloves of garlic
Salt to taste
800 gr. New potatoes with skin
200 gr. of smoked bacon
1 bunch of fresh parsley
Pre heat oven to 200 degrees.
Clean, wash and dry the chicken.
Melt the lard and margarine, then crush the garlic cloves in a mortar and mix in the ground pepper and melted fats
Place the chicken in a roasting tray with the potatoes and diced bacon
Cover the chicken inside and out with the mix from the mortar
Mixed the white wine and the chicken stock and pour the white into the roasting tray
Bake in a hot oven, Low the temperature to 180 degrees, cook for 
about + or – 40 minutes, stirring occasionally
Serve with a salad
Chocolate Fondant, easy to make, hard to forget… 

Cocoa for dusting
250g 70% fairtrade Dark Chocolate
250g  butter plus additional for greasing ramekins
5 x eggs
5 x egg yolks
250g plain flour
300g fairtrade caster sugar 
Preheat over to 190 Celsius
Butter the ramekins and dust with cocoa powder to prevent sticking
Melt butter and chocolate in a bowl over a saucepan of hot water
Mix the sugar and eggs together, being careful not to over whisk
Fold the chocolate mixture into eggs and then fold in the flour
Pour the mixture into ramekins leaving 1cm from the rim
Cook in the oven for 10 minutes
Leave to rest for one minute then turn out of the ramekins and serve with ice cream or creme fraiche

Do you have a question for Head Chef Will Carvalho? You can email Will directly if you like.

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