Mustard Chicken With Winter Vegetables (With Freezing)
- 1 (4 lb) whole chickens
- 2 onions
- 6 celery ribs
- 6 carrots
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 teaspoon black peppercorns
- 2 ounces butter
- 4 ounces smoked bacon, lardons
- 3 small turnips, peeled and cut into wedges
- 1 tablespoon plain flour
- 2 tablespoons coarse grain mustard
- 3 tablespoons creme fraiche or 3 tablespoons sour cream
- 14 cup parsley, chopped
- Put the chicken in a large pot.
- Halve 1 onion, 1 celery stick, and 1 carrot.
- Add to the pot with the herbs, pepercorns and a sprinkling of salt.
- Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
- Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
- When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
- Chop the remaining onion and cut the celery and carrots into thick slices.
- Heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown.
- Add the remaining veg, then fry for 2 minutes.
- Stir in the flour, then cook for 1 minute.
- Measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring.
- Cover, then simmer for 20-25 minutes until vegetables are tender,.
- Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
- Season and sprinkle with parsley.
- FREEZING INSTRUCTIONS: Cool, then pack into a rigid container.
- Freeze for up to 1 month.
- Defrost in the fridge overnight, then gently reheat.
- Bring to the boil before serving.
whole chickens, onions, celery, carrots, bay leaves, thyme, black peppercorns, butter, bacon, flour, coarse grain mustard, creme fraiche, parsley
Taken from www.food.com/recipe/mustard-chicken-with-winter-vegetables-with-freezing-340343 (may not work)