Angela Hartnett makes roast chicken with fennel, shallot & white bean stew | Waitrose | Dish Podcast

Nick and Angela welcome a man who knows his way around an acceptance speech. It’s DJ, producer, and Monster Munch lover, Mark Ronson!

A BRIT, Golden Globe, Grammy and Oscar winner, Mark joins the Dish table to talk about his new memoir Night People — a love letter to ‘90s New York, DJ culture, and all the chaos that came with it.

Nick kicks things off with a dirty vodka martini, before Angela serves a comforting roast chicken with fennel, shallot and white bean stew — paired perfectly with a glass of Vignerons Ardéchois Viognier.

As Mark sips his martini, our duo get a taste of life alongside icons like Lady Gaga and Sir Paul McCartney. Nostalgia hits hard too — from wild nights with Amy Winehouse and Adele to what really went down at Leonardo DiCaprio’s party!

There’s also a well-deserved toast to Nick and Angela’s own win — Best Hosts at this year’s British Podcast Awards. Cheers to that!

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All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes

A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

Dish is a Cold Glass Production for Waitrose

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Timestamps:
00:00 – Coming up on Dish…
00:49 – Welcome!
03:11 – We won a British Podcast Award – cheers!
04:50 – Mark Ronson is here!
06:12 – Old friends catching up
07:46 – Dad life vs DJ life
10:41 – Time for a Dirty martini
13:25 – Food likes in New York & London
15:37 – Cooking in the Ronson house
17:23 – Anthony Bourdain’s influence on Mark’s book
20:08 – Food is served
21:08 – Wine pairing
21:32 – Still to come…
21:50 – Nick & Mark go way back!
23:11 – Partying in Camden with Amy Winehouse & Adele
26:40 – Going veggie for a Beatle & Chef Gaga!
28:50 – Mark’s new book ‘Night People’ & DJ life
36:45 Fast Food Quiz
38:22 – End of the Show Question

Today on Dish from Mark Ronson, I’m going to be cooking a roast chicken with fennel, shallots, and white bean stew. This is incredible. So, we’re going to start by just chopping our shelots quite roughly. Fennel is a bit like an onion. It has all these layers. So, you don’t need to worry about getting a fine chop. It sort of if you cut through it and cut along it, you can get all the nice chopped pieces without having to use a mandolin if that’s not your thing. We’re going to keep all these fennel fonds. So, in here, heat your pan slightly. Here we’re going to add our olive oil. Some nice bit of butter as well. Just get a little bit of heat there. Not too much, just to melt the butter. And then we’ll start to add our fennel and onion. Cook that down. Good bit of seasoning. And then halfway sort of through cooking, we’ll start to add our garlic. I think this is an easy dish. You know, there’s a bit of chopping involved. But I think once you’ve added your beans, you add your chicken, it’s in the oven, and it’s one of those warming dishes that’s perfect sort of for these autumn, long winter nights. All right, so that’s looking really nicely. It’s started to break down. You got a little bit of color in the pan. So, it’s starting to get a little bit of caramelization. So, we’re going to add our beans in now. Even if you don’t have canolini beans, you can use butter beans. Then your chicken stock in there. Then you season up your chicken. So, I’m just going to put a little bit of oil on the chicken. And then we’re going to lift that straight onto there. So, we’re going to put our chicken in for about an hour and 40 minutes. We’ve preheated our oven to 180, uncovered, so you’re going to get a nice lot of color there. Once our chicken’s cooked, we’re going to take it out of the oven, remove it from the pan, and let it rest. Then into our beans, we’re going to add parsley, our lemon juice, parmesan, our spinach. Give it a lovely, lovely stir. Pour any of the juices that have drained from the chicken while it’s been resting back into the beans. Add your chives, your chopped fennel fonds, and then you’re ready to go. It’s incredible. [Music]