Covent Garden Chicken Recipe |
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You will need :- 1 chicken salt and pepper 4 oz. butter 12 small carrots 4 baby white turnips 1 teaspoon sugar 6 baby onions 8 small new potatoes 4 oz. lean bacon ¼ chicken stock ¼ white wine 4 oz. button mushrooms
Oven Setting:- 400°F; Gas Mark 6
Season the chicken with salt and pepper. Melt half the butter in a strong pan and turn the chicken in the butter to brown evenly. Transfer the bird to a casserole. Melt the remaining butter and in it gently cook the carrots and turnips with the sugar for 3 minutes. Peel the onions, scrub the potatoes, and add to the other vegetables together with the chopped bacon. Cook for 3 minutes more. Put all the vegetables and bacon into the casserole. Add the stock and wine, cover and cook in a moderately hot oven (400°F; Gas Mark 6) for 1¼ hours. Add the mushrooms, halve if liked, 15 minutes before the end of cooking time. To serve, lift the chicken from the casserole, joint it, and return to the dish. Serve with green salad and crusty French bread.
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