Have you ever had the problem of knowing that somewhere is a recipe you once cooked and know it was just so delicious, but have no clue where the recipe is, well the above recipe is one of those.
I first cooked this meal over five years ago, my memories of it were, it was quite fiddly but well worth the effort. I have told my Hubby about it many times, made attempts at looking for it and never had any luck. This week I have been on a mission to find it and hey presto, I’ve finally found it. Hubby said, get it on the Blog quick before you lose it again, so here I am typing away, doing just that.
It may well be, that when I re-cook this dish, it may not seem as fiddly, I do have five years of experience under my belt now, or even more disappointing would be, that in fact the dish wasn’t actually all that good after all !!!! So time, cooking and tasting will tell and I will report back with a verdict.
- 250g small leeks, washed
- 450g parsnips, peeled
- 300g carrots, peeled
- 1 tbsp sunflower oil
- 1.5kg organic free-range chicken, jointed into 8 pieces
- 225g shallots or baby onions, peeled and halved if large
- 10 fresh sage leaves, plus 1 tbsp finely chopped sage
- 3 large sprigs fresh thyme, leaves picked
- 3 fresh bay leaves
- 600ml fresh chicken stock
- 1 tsp salt
- 1 tbsp butter, softened
- 1 tbsp plain flour
- 4 tbsp double cream
- 1. Slice the leeks into 5cm rounds. Cut the parsnips across into 2, then halve the narrow end lengthways and chop the fatter end into 4. Halve the carrots lengthways, then cut each piece across into 2.
- 2. Heat the oil in a large flameproof casserole. Season the chicken pieces and fry in batches over a medium-high heat until browned all over. Transfer to a plate. Add the shallots or baby onions to the casserole and fry until lightly browned. Return the chicken to the casserole and scatter with the herbs, leeks, parsnips and carrots. Pour the stock in and season with the salt and black pepper to taste. Cover and simmer gently for 30 minutes.
- 3. Uncover the casserole, remove the chicken and vegetables with a slotted spoon, and set aside. Increase the heat slightly and continue to cook for 10 minutes, until the liquid has reduced a little.
- 4. Mix the butter and flour together into a smooth paste (beurre manié). Reduce the heat slightly, then whisk the beurre manié into the liquid and simmer for 2-3 minutes until the sauce has thickened. Stir in the cream and chopped sage and adjust the seasoning if necessary. Return the chicken and vegetables to the casserole and reheat if needed. Serve with steamed Swiss chard, tossed in butter with seasoning, and some buttery mashed potatoes.
- Looks pretty simple now, amazing what five years can do to a girls confidence.