| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 16 |
sm |
New Potatoes; (scrubbed) |
| 8 |
sm |
Onions; (peeled) |
| 4 |
md |
Carrots; (peeled and cut into |
|
|
; thick strips) |
| 1 |
lg |
Parsnip; (peeled and cut into |
|
|
; finger length |
|
|
; strips) |
| 2 |
md |
Leeks; (washed and cut into |
|
|
; 1/2 inch lengths) |
| 4 |
|
Chicken Pieces; (thigh and drumstick |
|
|
; or whole poussin) |
| 425 |
ml |
Chicken Stock |
| 115 |
ml |
Dry White Wine |
| 1/2 |
|
Lemon; (juice) |
| 3 |
|
Cloves Garlic; (peeled and chopped) |
| 170 |
g |
Fresh or Frozen Peas |
| 2 |
tb |
Fresh Parsley; (chopped) |
|
|
A few sprigs of Dried Oregano and Thyme |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
1. Mix the potatoes, onions, carrots, parsnips and leeks in a
roasting tin.
2. Brush the chicken with a little melted butter and lay on top of the
vegetables. Pour over the stock and wine with the lemon juice, and
sprinkle with the garlic.
3. Press the herbs into the vegetables and grind some fresh black
pepper all over the dish before cooking uncovered for 1 hour 15
minutes, until no pink juices flow from the chicken when pierced.
4. During the cooking, stir the vegetables around and baste the
chicken with the pan juices. Add the peas for at last 10 - 15 minutes
of cooking time. If the juices evaporate too quickly during cooking,
add a little more stock to prevent it drying out.
5. Put the vegetables and chicken onto a large serving plate and
scatter with the chopped parsley.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”