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14 July 2009
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Pot au feu whole chicken
Mike Robinson
by Mike Robinson
from Saturday Kitchen

Serves 4

Preparation time less than 30 mins

Cooking time over 2 hours



Ingredients
1 medium corn-fed chicken
110g/4oz smoked bacon
6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side
55g/2oz pearl barley
3 carrots
2 onions, quartered
4 garlic cloves, skin on
4 medium potatoes, cut into big chunks
2 leeks coarsely shredded
1 red pepper, sliced
1 small savoy cabbage, cut into quarters, core removed
1 tsp turmeric
2 tbsp vegetable bouillon
1 bouquet garni (bundle of thyme, sage, parsley and rosemary)
sea salt and freshly ground black pepper
cold water


Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours.
3. Finally ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto.


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Find out more about these ingredients and techniques:
Bouquet garni
Black pepper
Griddle
Garlic
Turmeric
Thyme
Sage
Parsley
Rosemary
Salt

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