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Braised Chicken
Method
- Put the chicken in a large dish and pierce 1 clove in each onion half.
- Add the onion halves in the dish with the bacon.
- Add enough stock to cover and bring to a boil.
- Add salt and pepper, skim the scum from the surface, cover and simmer for 1 hour.
- Add the celery, carrots and turnips, cover and cook for 30 minutes.
- Add the leeks and cook for another 15 minutes, until the chicken and vegetables are tender.
- Transfer the chicken and vegetables to a serving plate.
- Boil the left over liquid juice till it forms a thick sauce.
- Pour this sauce over the chicken and the vegetables and garnish with bay leaves.
Ingredients:
chicken - 1.5 kg
onion, halved - 1 no
cloves - 2 no
streaky bacon, chopped (optional) - 115 gms
vegetable stock or water - 1 litre
celery sticks, quartered - 4 nos
carrots, quartered - 4 nos
turnips, quartered - 4 nos
small leeks - 12 nos
lack pepper, ground as required
bay leaves to garnish as required
salt as required
chicken - 1.5 kg
onion, halved - 1 no
cloves - 2 no
streaky bacon, chopped (optional) - 115 gms
vegetable stock or water - 1 litre
celery sticks, quartered - 4 nos
carrots, quartered - 4 nos
turnips, quartered - 4 nos
small leeks - 12 nos
lack pepper, ground as required
bay leaves to garnish as required
salt as required
RECIPES BY REHANA KHAMBATY
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