Spring Chicken
Main Dishes • European
Description
Spring Chicken
Ingredients
- Tarragon 1 bunch
- Poultry 5 lbs
- Olive Oil to taste
- Shallot 5 pieces
- Garlic 4 cloves
- Leek 5 oz
- Fennel 5 oz
- Bay leaf 0 oz
- Lemon 2 pieces
- Dry White Wine 5 fl oz
- Basil 1 bunch
- Chinese green beans 5 oz
- Parsley 1 bunch
- Mint 1 bunch
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Rub the chicken with olive oil, salt, and pepper. Place it in a large cast-iron or enameled pot, and surround it with peeled shallots, peeled garlic cloves, leek stalk, fennel, and bay leaf. Squeeze the juice from the lemons directly into the pot and add the lemon halves, wine, and 400 ml of water. Bring the contents to a boil and reduce the heat to the minimum. Simmer on low heat for 75 minutes, until the chicken meat is tender and fully cooked.
Step 2
10 minutes before the end of cooking, add the green beans to the pot and cover it with a lid. Then remove the pot from the heat.
Step 3
From the bunches of basil, parsley, mint, and tarragon, pluck the leaves and place them in a blender bowl, along with the garlic cloves from the pot where the chicken was cooked. Add a little olive oil and blend into a thick salsa. Add salt and pepper to taste.
Step 4
Cut the cooked chicken into pieces and serve it with the vegetables, salsa, and broth.
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