Chicken ‘Hotch Potch’ with Star Inn Kitchen Garden Vegetables

Name: Chicken ‘Hotch Potch’ with Star Inn Kitchen Garden Vegetables
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: Main course - Serves four
Ingredients: a few garden herbs; crusty bread; 100 g chilled butter, diced; a little oil for frying; dressed green salad leaves; dressed green salad leaves; 2 bay leaves; 6 shallots, topped and tailed; 25 g broad beans; 5 g flat parsley, chopped; 8 baby carrots; 2 star anise; 1 bulb of fennel; 1 clove of garlic, crushed; 1 large, whole free-range chicken; 1 glass fino sherry; 500 ml good chicken stock

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
2 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A SOUPY SORT OF STEW IS THE BEST WAY, I THINK, TO DESCRIBE THIS DISH. ALL THE PIECES – BREAST, THIGH, DRUMSTICK, LIVERS – SERVED IN CONSOMMÉ-LIKE BROTH, FULL OF THE BEAUTIFUL, FRESH FLAVOURS OF OUR KITCHEN GARDEN – BEANS, BABY CARROTS, FENNEL, BAY LEAVES, ETC… A ‘HARVEST FESTIVAL’ IN A POT!

Ingredients

1 large, whole free-range chicken
500 ml good chicken stock
1 glass

Main course

Method

Split the chicken down into breasts, legs and thighs, and liver, if you wish. Then, heat a little oil in a frying pan and seal all of the meat to a golden brown colour. Once cool, take a pad of kitchen towel and pat off all of the oil from the meat. Bring the chicken stock to the boil and add the sherry, bay leaves and star anise. Chop the fennel and carrots, then add to the stock, along with t