Once or twice recently I’ve mentioned a useful all-in-one-pot
chicken supper that I’ve created with the added advantage of having an almost
authentic, just-like-my-Great-Auntie-Lena-used-to-make chicken soup the
following day. A lot of you asked for the recipe and so I forced my friends to
come over and share this meal with us so that I, in turn, could share it with
you.
All you need are two carrots, a parsnip, two sticks of celery, a
leek, an onion, two cloves of garlic, some potatoes (freshly dug from the
garden, I might add!) a nd some chicken pieces placed in a large, shallow
casserole dish.
Par-boil the potatoes, chop the vegetables and sprinkle it all over the chicken.
Add chicken stock, Telma stock cubes preferably, until it almost reaches the top of the
dish. Cover with tin foil
and cook for two hours. Check it every half hour, turning the vegetables and
potatoes so they don’t dry out. For the last half hour leave the tin foil off
so it all goes lovely and brown.
 |
| Not quite cooked yet! |
The dish can go straight onto the table... which Mr A prepared earlier.
And the proof of the pudding supper...
Is in the eating!
Put it in the fridge and don't worry that it turns into jelly. Heat it up next day and enjoy your chicken soup with lokshen (vermicelli) or knedlach (dumplings).
Who said cooking was difficult? J
