This recipe is perfect for a day like today, where freezing rain has coated every step, street and tree branch for miles around. The roads are slushy and messy and it's really the kind of day to spend inside where it's warm and dry.
Nigella claims this is her mother's "praised" chicken, one that she cooked regularly and consistently. It's plain yes, but also homey and comforting -- just the kind of dish you need when it's cold outside and spring is still three months away.
Start by prepping a few vegetables. It's not much work, as you can see.
Brown the chicken first, then add the veggies, some wine and the veggies. Off you can go for a nap while this cooks.
An hour and a bit later, this is what you get. The meat is succulent, and the veggies are tender. You won't need a knife for this meal.
I served this on brown rice, over which you can spoon the broth in which the chicken cooked. It's a bit like de-constructed chicken soup, and it may be on the bland side, but sometimes that's just what you need.
The leftovers keep well, provided you strip the chicken from the carcass and store the meat separately. The broth and veggies can be kept as well, and then you can just reassemble this meal as you like, or use the chicken for other dishes, like chicken salad, or to top a pizza. Whatever you like.
Nigella's Mother's Praised Chicken
From Nigella's Kitchen by Nigella Lawson
Ingredients
•1 large chicken, preferably organic
•2 teaspoons garlic oil
•100ml white wine or dry white vermouth
•2-3 leeks, cleaned, trimmed, and cut into approx. 7cm logs
•2-3 carrots, peeled and cut into batons
•1-2 sticks celery, sliced
•approx. 2 litres cold water
•1 bouquet garni or 1 teaspoon dried herbs
•fresh parsley stalks or few sprigs, tied or banded together
•2 teaspoons sea salt flakes or 1 teaspoon pouring salt
•2 teaspoons red peppercorns, or good grinding pepper
•to serve:
•chopped leaves, from parsley stalks above
•chopped fresh dill
•English mustard
Method
Serves: 4-8
1.Get out a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 28cm wide x 10cm deep.
2.On a washable board, un-truss the chicken, put it breast-side down and press down until you hear the breastbone crack. (As you may imagine, I like this.) Then press down again, so that the chicken is flattened slightly. Now cut off the ankle joints below the drumstick (but keep them); I find kitchen scissors up to the task.
3.Put the oil in the pan to heat, then brown the chicken for a few minutes breast-side down, and turn up the heat and turn over the chicken, tossing in the feet as you do so. Still over a vigorous heat add the wine or vermouth to the pan and let it bubble down a little before adding the leeks, carrots and celery.
4.Pour in enough cold water to cover the chicken, though the very top of it may poke out, then pop in the bouquet garni or your herbs of choice, and the parsley stalks (if I have a bunch, I cut the stalks off to use here, but leave them tied in the rubber band) or parsley sprigs
5.The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered.
6.Bring to a bubble, clamp on the lid, turn the heat to very low and leave to cook for 1½–2 hours. I tend to give it 1½ hours, or 1 hour 40 minutes, then leave it to stand with the heat off, but the lid still on, for the remaining 20–30 minutes.
7.Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or two of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish.
8.Additional information - for gluten free serve with a gluten free mustard, such as Dijon.
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