Herb and lemon chicken with a selection of young vegetables

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 15
    ml
    oil
  • 15
    ml
    butter
  • 1
    medium-sized chicken, cleaned
  • salt and freshly ground black pepper
  • 225
    g
    small onions, skinned
  • 750
    ml
    chicken stock
  • 1
    lemon, cut into pieces
  • 2
    sprigs fresh thyme ((or 5-10 ml (1-2 t) dried thyme))
  • 2
    sprigs fresh tarragon or 5-10 ml
  • 5
    ml
    dried tarragon
  • 450
    g
    baby potatoes, scrubbed clean
  • 225
    g
    small turnips, skinned bur keep about 2 cm of the stems and bottom tips intact
  • 225
    g
    young carrots, scraped but keep about 2 cm of the stems and bottom tips intact
  • sprigs fresh thyme for garnishing
 

Method

+/- 45 min
 
Heat the oil and butter in a deep, large saucepan. Season the chicken with salt and pepper and place breast down in a saucepan. Brown well and remove from the saucepan. Fry the onions in the saucepan until lightly browned, add the stock and bring to the boil. Place a small metal rack in the saucepan and place the chicken on top. Add the lemon pieces, thyme and tarragon. Cover the saucepan, reduce the heat and simmer slowly for 30-45 minutes until the chicken is tender and done. Add the potatoes halfway through the cooking time and add the remaining vegetables when the chicken is nearly cooked and tender. Simmer until the vegetables are just tender but still slightly crisp. Season with salt and pepper if necessary. Transfer the chicken to a large ovenproof serving platter. Brown rapidly under a heated oven grill to crisp the skin. Arrange the vegetables around the chicken and spoon a little of the sauce on top. Garnish with sprigs of fresh herbs and serve hot. Serves 4.
 

Read more on: poultry
 

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