Root Veg and Chicken Dish
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken thigh
- 4 Chicken drumstick
- salt
- peppers
- 2 Tbsps olive oil
- 4 shallots (chopped)
- 2 cloves garlic cloves (crushed)
- 1 small Leek (sliced)
- 2 carrots (chopped)
- 21 ozs Parsnips (chopped)
- ⅜ cup dry white wine
- 2 ½ cups hot chicken stock
- 2 bay leaves
- 5 Juniper Berry
- 4 Sage
- 10 sprigs thyme
- ⅔ cup cream (30% fat)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Fine-mesh sieve, 1 Immersion blender, 1 Egg piercer, 1 Ladle, 1 Whisk
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Rub the chicken pieces with salt and pepper.
3.
Heat the oil in a flameproof casserole dish and brown the chicken. Remove and set aside.
4.
Add the vegetables and cook for a few minutes until softened.
5.
Deglaze with the wine and pour in the hot chicken stock. Add the bay leaf and juniper berries and bring to a boil.
6.
Add the chicken, sage and 4 sprigs of thyme.
7.
Cover and cook in the oven for 1-1 1/2 hours until the chicken is cooked.
8.
Remove the bay leaves and stir in the cream. Season to taste with salt and pepper. Garnish with the remaining thyme.
