Slow cooking's place in the sun '“ Lawrence Murphy

Casseroles, stews and long slow braises are generally put into our ovens during the colder months of the year when we want something hearty to eat.Â

Tuesday, 31st July 2018, 4:17 pm
Updated Friday, 31st August 2018, 5:03 pm
Summer braised chicken with baby gem
Summer braised chicken with baby gem

So does a pot of slow cooked chicken have a place when the sun is shining?

You will have to spend a small amount of time in the kitchen but once the pot is in the oven you are free to get into the garden to soak up a few rays as the meat tenderises.

The cooking juices, with the mustard, make a punchy dressing which works so well with wedges of baby gem. 

Sign up to our daily newsletter

The i newsletter cut through the noise


4 chicken legs cut into thighs and drumsticks

2 onions finely chopped

4 cloves garlic sliced

200ml white wine

Bay leaf

Tbsp grain mustard


4 baby gems cut into quarters


1. Heat a casserole pan on a medium heat and brown the chicken pieces in a little oil.

2. Add the onion and garlic and cook for 2 minutes.

3. Add the white wine, bay leaf and stir in the mustard.

4. Season and cover with a lid. Cook in a pre-heated oven 150c gas 3 for an hour and a half. 

5. Remove from the oven, taste the dressing and adjust seasoning.

If it is a little too thick add some water.

6. Arrange the baby gems on to 4 plates, put the chicken pieces on top and spoon over the dressing.'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹