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Saffron & leek chicken poule au pot
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1.2kg free range chicken
300ml white wine
1 medium onion, halved
4 medium carrots, cut into chunks
4 leeks, sliced into chunks
Bouquet garni of bay leaf, sprigs of thyme and celery leaves
¼ tsp saffron strands
4 tbsp fresh mayonnaise
2-3 cloves garlic, crushed
Chopped flat leaf parsley to serve
1. Preheat the oven to 180°C, gas mark 4. Place the chicken in a casserole with the wine, onion, one carrot, one leek, bouquet garni, saffron, seasoning and 400ml cold water. Bring to the boil on the hob, then cover tightly and cook in the oven for 1¼ hours.
2. Add the rest of the vegetables to the pan and return to the oven for a further 25 minutes until the vegetables are tender. While the chicken is cooking, mix the mayonnaise and garlic. Remove the casserole from the oven and lift the chicken out. Check the chicken is cooked through with no pink meat. Carve the breast meat into thick slices, separate the legs and keep whole, and place on a warm platter. Spoon the vegetables on to the platter, using a slotted spoon.
3. Add 2 tbsp of the cooking liquor to the mayonnaise to thin, then stir into the broth and heat gently. Don’t allow to boil. Spoon some broth over the chicken and vegetables to moisten and serve the rest in a jug. Serve on a bed of creamy mashed potato to soak up the juices.
Typical values per serving:
This recipe was first published in April 2015.