Mustard chicken with winter vegetables

Nutrition: per serving


  • 1 chicken , about 1.8kg/4lb in weight
  • 2 onions
  • 6 celery sticks
  • 6 carrots
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 tsp black peppercorn
  • 50g butter
  • 100g smoked bacon lardons
  • 3 small turnips , peeled and cut into wedges
  • 1 tbsp plain flour
  • 2 tbsp wholegrain mustard
  • 3 rounded tbsp crème fraîche
  • good handful parsley , chopped
  • Method

  • STEP 1

    Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.

  • STEP 2

    When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.

  • STEP 3

    Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.

  • STEP 4

    Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

  • A perfect accompaniment. Halve medium-size waxy potatoes lengthways, rinse, then pat dry. Arrange over a shallow roasting tin, cut-sides up.Scatter with black pepper and a little dried oregano, then bake at 200C/fan 180C/gas 6 for 40-45 mins until the potato skins are puffed and golden. Sprinkle with sea salt and serve.

    Cool, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.

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