Kitchen Gar­den Cook

Serves 4

Country Life Every Week - - Contents -

Me­lanie John­son cooks pur­ple sprout­ing broc­coli

In­gre­di­ents

1 free-range chicken 1 chopped onion 2 chopped car­rots 2 chopped cel­ery sticks 1 sprig rose­mary 3 sprigs thyme 150ml white wine 500ml chicken stock

1 slice sour­dough bread, bro­ken into crumbs 1 crushed clove gar­lic 50g chopped wal­nuts 100g pome­gran­ate seeds Zest of 1 lemon

400g pur­ple sprout­ing broc­coli

Method

Pre­heat your oven to 180˚C/350˚f/gas mark 4. Brown the whole chicken in a large, oven­proof, lid­ded casse­role dish, with a splash of olive oil, for about 10 min­utes. Re­move the bird to a plate.

To the same casse­role dish, add the onion, car­rots, cel­ery and herbs. You will dis­card these at the end, so no need to chop too per­fectly (but see the recipe for soup, left). Fry un­til the veg­eta­bles start to soften, then pour in the white wine and sim­mer gen­tly to re­duce, be­fore adding the stock. Re­turn the chicken to the dish, put the lid on and cook in the oven for about an hour or un­til the juices run clear.

Mean­while, gen­tly fry the bread­crumbs, gar­lic and wal­nuts in a lit­tle olive oil. Once lightly browned, re­move them from the heat and stir in the pome­gran­ate seeds and lemon zest. Steam the pur­ple sprout­ing broc­coli gen­tly for a few min­utes, so it re­tains its colour.

When it’s ready, re­move the chicken from the oven and strain the cook­ing juices into a jug, dis­card­ing the veg­eta­bles (but you could eat them, if you wish).

Carve the meat and di­vide be­tween four plates, with the pur­ple sprout­ing broc­coli on the side. Top with the pome­gran­ate-and-wal­nut mix­ture and a lit­tle of the cook­ing juices and serve im­me­di­ately.

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