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Braised spring chicken
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Total Time:
1 hour 55 minutes
Elevate poached chicken with a vibrant spring salsa bursting with fresh herbs.
Ingredients:
  • 1 big bunch of fresh basil
  • 5 shallots
  • 4 cloves of garlic
  • 200 g green beans
  • 1 x 1.8 kg whole free-range chicken
  • olive oil
  • 120 g baby leeks
  • 120 g baby fennel
  • 3 fresh bay leaves
  • 2 thin-skinned lemons (or you could use 2 regular)
  • 200 ml white wine
  • 1 bunch of fresh tarragon
  • 1 bunch of fresh flat-leaf parsley
  • 1 bunch of fresh mint
Instructions:
  • Peel the shallots and garlic and trim the green beans. Drizzle the chicken with oil, season generously with sea salt and black pepper, then place it in a casserole dish with shallots, garlic, leeks, fennel, bay leaves, and lemon (squeezed with pips removed or zest added). Pour in wine and water, bring to a boil, then simmer covered for about 1¼ hour until chicken is tender, spooning broth over occasionally. Season liquid, add green beans, cover, and simmer for 10 more minutes. Blend herbs and garlic in a food processor with oil and some braising liquid to make a dressing. Slice the chicken, serve with vegetables, spoon over braising liquid, and drizzle with dressing.

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