Daisy’s Chicken with baby vegetables and herbs de Provence
I use a Milking Yard Farm Chicken however this can be substituted for a free range chicken.
1 x Milking Yard Farm Chicken (cut into 6-8) depending on the size
1 litre of Milking Yard Farm Chicken Stock 500ml white wine
1/4 plain flour (can be gf)
1 brown onion diced
3 garlic cloves crushed
1 carrot diced
1 stalk celery diced
6 local kipflers sliced
2 teas of Herbs de Provence (this can be substituted with dried lavender, thyme and rosemary)
1 banquet qarni
Salt and pepper
Baby vegetables (these can be altered to suit the seasons)
1 cup of shelled peas
1 asparagus sliced
1 bunch baby carrots scrubbed and clean
1 punnet of heirloom cherry tomatoes (omitted if you cannot find) I use Mt Franklin Organics
Pre heat oven to 180.
Then in a bowl, you will need to do this in to batches add flour season with salt and pepper then toss chicken through until coated. In a braising dish heat some olive oil once warm in batches seal the chicken until each piece is golden. Then remove from dish add a little more oil, then add the carrots, onions, garlic and celery once they start to colour pour half the wine in to deglaze the pan, then add the remaining flour, wine and stock and potatoes.
Now add the chicken to the braise along with the banquet garni and herbs de Provence and place in oven for approximately 1.30 minutes.
After this time add the baby carrots, peas, asparagus and cherry tomatoes and cook for a further 15 minutes.
Once cooked remove the banquet Garni and sprinkle fresh thyme as a garnish.
Beautiful served with a salad and baguette.
With Darling Daisy Love. X