Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 16 sm New Potatoes; (scrubbed)
- 8 sm Onions; (peeled)
- 4 md Carrots; (peeled and cut
- ; thick strips)
- 1 lg Parsnip; (peeled and cut
- ; finger length
- ; strips)
- 2 md Leeks; (washed and cut into
- ; 1/2 inch lengths)
- 4 Chicken Pieces; (thigh and
- ; or whole poussin)
- 1/2 Lemon; (juice)
- 3 Cloves Garlic; (peeled and
- 170 g Fresh or Frozen Peas
- 2 tb Fresh Parsley; (chopped)
- A few sprigs of Dried
- 115 ml Dry White Wine
- 425 ml Chicken Stock
- Freshly Ground Black Pepper
Preparation
1. Mix the potatoes, onions, carrots, parsnips and leeks in a roasting tin. 2. Brush the chicken with a little melted butter and lay on top of the vegetables. Pour over the stock and wine with the lemon juice, and sprinkle with the garlic. 3. Press the herbs into the vegetables and grind some fresh black pepper all over the dish before cooking uncovered for 1 hour 15 minutes, until no pink juices flow from the chicken when pierced. 4. During the cooking, stir the vegetables around and baste the chicken with the pan juices. Add the peas for at last 10 - 15 minutes of cooking time. If the juices evaporate too quickly during cooking, add a little more stock to prevent it drying out. 5. Put the vegetables and chicken onto a large serving plate and scatter with the chopped parsley. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
