I am a big one pot cooking fan, because as a mum, I have 3 goals when cooking:
- Make it appealing
- Make it tasty
- Make it easy
Note, my husband will use Heston’s recipes and produce beautiful complicated stuff. Everyone’s happy.
This dish can be adapted to suit gluten-free, simply use gluten-free bread or potatoes. Other options will require an extra pot.
Can be adapted for babies and BLW
Kids can munch on quality chicken bones, remove spiky bones/cartilage
Preparation: 15mins. Note you can prep this dish in advance. See bottom of the article. Cooking: 1hr
- Quality Chicken Pieces: 600g
- Bread Left over cut in thick slices (gluten-free options our potatoes)
- Carrots: 3 large, julienned
- Celery Sticks: 4 sliced
- Prunes: pitted 50g
- Onion: 1 chopped
- Cider: 1 cup (unsweetened)
- Apple cider Vinegar: 1/2 cup
- Thyme, Sage: a few sprigs
- Parsley: chopped finely
- Butter: 20g
- Olive oil: 2tbsp
- Garlic: 1 clove
- 1 stock cube of choice dissolved in 400ml of water
Let’s do it:
- You will need a heavy saucepan or pot.
- Heat the pan, add 1tbsp of olive oil, and the chunks of left over bread, cook evenly on all sides. Set aside.
- Bring the empty pan back to the stove. Add butter, onion, vegetables, thyme and sage, sweat for a few minutes until soft,
- Add chicken, and cook on all sides for a few minutes,
- Deglaze with cider and apple cider and bring to simmer
- Add stock and prunes and cover partly
- Let the magic happen for 1hr
- In the meantime, rub the garlic on the bread and cut the bread in thick chunks.
- 10 minutes before serving add the bread to heat and soften slightly.
- When ready to serve, spread the parsley.