One-pot poached spring chicken

This simple one-pot chicken uses the whole bird and poaching keeps it succulent. Blast the skin with a blowtorch to make it golden and deliciously crisp
Ingredients

100g butter

1 large chicken

, about 2kg

15 Jersey Royal potatoes, scrubbed and halved
100g smoked bacon

or pancetta lardons
1 thyme

sprig
6 white peppercorns
3 bay leaves
250g carrots, tops cut off, halved lengthways
200g bunch small turnips

, peeled and halved
150g podded peas

150g podded and peeled broad beans
8 spring onions, topped and tailed, then cut into 2cm lengths
8 asparagus spears, trimmed
small handful parsley

leaves, chopped
1 small tarragon

sprig, leaves picked
1 lemon

, cut in to wedges, to serve

Method

Melt the butter in a small pan, discard the milky liquid, then pour the golden fat into a bowl and set aside – this is clarified butter. Heat oven to 150C/130C fan/gas 2. Sit the chicken in a large flameproof casserole dish, breast-side up, and arrange the potatoes and bacon around it. Pour over 1 litre of water. Add the thyme, pepper and bay, drizzle over the clarified butter and season everything with sea salt. Transfer the dish to the hob and heat until the liquid is starting to simmer. Cover the dish, cook in the oven for 1 hr 15 mins, then add the carrots and turnips. Pop the lid back on and put it back in the oven for another 35 mins.

Scatter the peas, broad beans, onions and asparagus around the chicken, submerging them in the liquid, then cover and return to the oven for a further 10-15 mins or until the vegetables are just cooked.
Remove from the oven, leave to stand for 5 mins, then carefully lift the chicken from the broth onto a board. If you want to crisp up the skin, blast it with a blowtorch. Stir the parsley and tarragon through the broth. Serve in the middle of the table with the vegetables and broth, and offer lemon wedges for squeezing over.

Comments

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!Vietnamese Noodles with Lemongrass ChickenThis is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:it’s cheap and simple to makecan be fully prepared ahead (including the noodles and chopping the vegetables)it’s gluten free (cater for dietary require...

Chicken Kiev

Chicken Kiev This dish is completely scrumptious but I mean how could it not be? It has everything you need, it’s got perfectly tender chicken, a crisp exterior, and a savory molten interior. This meal packs quite a hit in ways that are deeply satisfying and completely drool worthy. After you eat this chicken, I’m warning you you may need to take a nap. Oh yeah it’s one of those meals, one that just hits the spot in both flavor and how completely rich and filling it is. So let’s get into it, while this dinner requires just a smidge more effort than some of my easier meals, it’s worth it, trust me. Hails from Eastern Europe, specifically places like Russia, Ukraine, and Poland. Chicken breast is pounded out, stuffed with a garlic herb compound butter, coated with eggs and breadcrumbs, and eventually fried and/or baked. The best part of this chicken truly is the filling. You roll the flattened chicken around some garlic herb compound butter and it melts when heated up in the ove...

Katsu sandos

Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread Ingredients 25g white cabbage, finely shredded 25g red cabbage , finely shredded 1 tbsp white vinegar 2 tbsp plain flour 1 egg , beaten 150g panko breadcrumbs 80g piece pork escalope or 3-4 mini chicken fillets, bashed flat 6 large peeled raw prawns , halved to give 2 thin slices each cold pressed rapeseed oil, for frying 2-4 tbsp mayonnaise 4 slices white bread For the tonkatsu sauce 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tsp soy sauce 1 tbsp golden caster sugar ¼ tsp mustard (yellow or Dijon) ½ tsp white vinegar Method Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside. Dust the pork or chicken in flour, dip in the egg on both sides and...

Mehrab Recipes

Search This Blog