Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Claire's Poached Chicken with Egg & Parsley Sauce
This is Claire's favourite chicken & egg recipe of all times - it was her mother’s recipe. Place a free range chicken in a large pan with a couple of onions, carrots, seasonal herbs. Cover with water. Bring to the boil and boil gently for about 1.5 hours (depending on size) until cooked thoroughly and tender.
Hard boil about 6-8 eggs, run under the tap to cool.
Remove chicken from the pan and cover with foil and keep warm. Keep the stock for the sauce.
Now you make the sauce which is basically a roux. Claire always makes lots as it is so popular! Add 4tbsp butter or olive oil to a new saucepan, and stir in 4 tbsp plain flour. Then slowly add the hot stock stirring continuously over a medium heat. It will go very thick to start with and then start to thin down*. When you have reached a nice sauce-like consistency, season with salt and pepper and add the chopped eggs and three handfuls of chopped parsley. Put to one side.
Carve the chicken into joints, pour over some of the sauce and have jugs of sauce on the table for ‘extra’.
Claire normally serve this with rice and greens.
(*If you feel it the sauce has got a little too thin, or there might not be enough of it, just take a small amount of the sauce from the big pan into a small pan and add a little more flour until it is a smooth paste, more stock and then return to the main pan. You will definitely have more stock than you need – it can be frozen for a lovely risotto or soup at a later date.)
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