This is a great way to make a chicken go further, and the mustard gives it that little kick
Ingredients
- 1 chicken, about 1.8kg/4lb in weight
- 2 onions
- 6 celery sticks
- 6 carrots
- 2 bay leaves
- 2 thyme sprigs
- 1 tsp black peppercorn
- 50g butter
- 100g smoked bacon lardons
- 3 small turnips, peeled and cut into wedges
- 1 tbsp plain flour
- 2 tbsp wholegrain mustard
- 3 rounded tbsp crème fraîche
- good handful parsley, chopped
Method
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Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
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When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
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Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml 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 mins until vegetables are tender.
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Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.