Slow-Braised Chicken With Root Vegetables

(serves four for din­ner, plus soup)

1 large chicken
1 bunch fresh thyme
3 parsnips
5 cloves gar­lic
1 onion
3 car­rots
hand­ful new pota­toes
1 bot­tle nice white wine
1 cup chicken broth
but­ter
Mal­don salt and black pepper

But­ter the inside of the large pot. Place the bunch of thyme on the bot­tom and put the chicken BREAST DOWN on top of it. Sep­a­rate your gar­lic, peel it and whack a few cloves with your knife, then slice your parsnips, onions and car­rots as you like them. Throw them all around the chicken, with the pota­toes. Pour a good cup of wine over all, then the chicken stock. Sea­son it all well.

Place in a very low oven (120 C, 240 F) with the lid on. Cook for at least three hours, but any time after three hours the oven may be turned off and the chicken left to rest. Just before serv­ing, turn the chicken over very care­fully (it will tend to fall apart) and remove the broth-soaked skin and dis­card. Place a pat of but­ter on the breast and put the lid back on so that it melts. When you are ready to eat, carve the bites you like best and serve with a baguette to soak up the juices, while drink­ing the rest of the wine.

Pull the extra meat from the bones and save them for sand­wiches, then cover every­thing in the pot with water and sim­mer for at least two hours for the best chicken soup of your life.

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