La poule au pot
I love this winter recipe. Warming, homely, simple, healthy and flavoursome. My kind of food. I like to have it with rice.
1 organic free range chicken (giblets and any traces of blood removed)
3L cold water
8 banana shallots
8 small carrots, peeled
2 medium turnips, peeled and cut into segments
2 leeks, trimmed, washed and cut across
4 sticks of celery, washed and cut across into 8 pieces
8 cloves of garlic, peeled
1 bouquet garni (8 sprigs parsley, 4 sprigs thyme, 3 bay leaves, a sprig tarragon)
8 black peppercorns
Place the chicken in a saucepan just large enough to hold it and the vegetables. Cover with the cold water and bring to the boil. Skim, add the remaining ingredients and simmer very gently (so that the bubbles are just breaking the surface) for 40–50 minutes. To check if the chicken is cooked, pierce the thigh with the blade of a thin knife. If the liquid runs pink the chicken will require some further cooking; when the juices run clear the chicken is done. Turn off the heat and allow to rest for 20 minutes. Remove the chicken from its broth and carve into eight pieces. Serve in soup bowls with some of the vegetables and plenty of the broth.
(This is a Raymond Blanc recipe taken from A Feast of Cooks: A year in the Telegraph kitchen)