The perfect recipe for a one-pot meal.

"Basically a good chicken stew, this dish is one pot cooking at its finest. You can use any vegetables that are available to you in place of what’s in the recipe; fennel and celery work well. If you don’t have time to cut the chicken for sauté, your butcher should be more than happy to do it for you." – Killian Durkin

Yield: Serves: 10

Ingredients

  • 3 chickens, jointed
  • 3 onions, peeled and quartered
  • 4 carrots, peeled and halved
  • 4 sticks of celery
  • 2 leeks, halved
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 250ml/9oz cream
  • 10 baby carrots, peeled
  • 20 baby leeks, cut into thirds
  • 30 baby onions, peeled and halved
  • 10 stalks tenderstem broccoli, halved
  • Salt
  • Black pepper
  • Nutmeg
  • Lemon, juice only
  • Garlic oil, to garnish
  • Baby potatoes and crusty bread, to serve

Method

  1. Preheat the oven to 160°C/320ºF. 
  2. Wrap the bulb of garlic in tinfoil and roast in the preheated oven for 35 minutes. Cool and remove the cloves for later use.
  3. Place the thighs, drumsticks and breasts in a large pot and cover with water (use the leftover wings and carcass to make chicken stock). Bring to the boil and skim any impurities form the surface.
  4.  Add the onions, carrots, celery, leeks, garlic, rosemary and thyme and gently simmer for 30 minutes or until the chicken is cooked.
  5. Allow to cool and remove the chickens. Pass the liquid through a fine strainer and discard the solids.
  6. Return the liquid to a large pot over a medium heat and reduce by half.
  7. Add the cream to the liquid, bring to the boil and reduce again by half.
  8. Cut half of the baby carrots in half lengthways and leave the rest whole. Blanch all the baby vegetables and tenderstem broccoli separately in boiling water for 2-3 minutes. Refresh the vegetables in ice water to cool.
  9. Return the chicken to the sauce and add the vegetables and roasted garlic cloves. Reheat gently. Check the seasoning and adjust with salt and pepper, if necessary.
  10. Place in a large dish and top with some freshly grated nutmeg, a squeeze of lemon juice, a twist of freshly ground black pepper and a drizzle of garlic oil. Serve with baby potatoes and fresh crusty bread.

TIP: Make your own garlic oil by wrapping a bulb of garlic in tinfoil and roasting in an oven at 160°C for 35 minutes. Remove the cloves from the bulb and store in a mix of olive oil and sunflower oil in a re-sealable jar. The garlic cloves will infuse the oil with their flavour and it can be kept indefinitely.