Slow cooking's place in the sun '“Â Lawrence Murphy
Casseroles, stews and long slow braises are generally put into our ovens during the colderÂ months of the year when we want something hearty to eat.Â
So does a pot of slow cooked chickenÂ have a place when the sun is shining?
You will have to spend a small amount of time in the kitchen but onceÂ the pot is in the oven you are free to get into the garden to soak up a few rays as the meatÂ tenderises.
The cooking juices,Â with the mustard, make a punchy dressing which works so well with wedges of baby gem.Â
4 chicken legs cut into thighsÂ and drumsticks
2 onions finely chopped
4 cloves garlic sliced
200ml white wine
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.Â
5. Remove from the oven, taste the dressing and adjust seasoning.
If it is a little too thick addÂ some water.
6. Arrange the baby gems on to 4 plates, put the chicken pieces on top and spoon over theÂ dressing.'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹'‹