Poulet au pot with sauce agresto

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 1.5 kg (3 lb 5 oz) chicken
  • 1 whole garlic bulb, top cut off
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 teaspoon peppercorns
  • 2 leeks, trimmed, cleaned and sliced thickly
  • 1 bunch baby carrots (about 350 g/12 oz), cleaned and peeled
  • 400 g (14 oz) desiree potatoes (about 2), peeled and cut into 3 cm (1¼ inch) pieces
  • 400 g (14 oz) baby turnips (about 1 bunch), peeled and stalks trimmed
  • 400 g (14 oz) frozen broad (fava) beans, cooked, cooled and peeled

Sauce agresto

  • 60 g (2¼ oz/⅓ cup) blanched almonds
  • 30 g (1 oz/¼ cup) walnuts
  • 1 garlic clove
  • 2 large handfuls parsley
  • 1 small handful basil
  • 125 ml (4 fl oz/1½ cup) olive oil
  • 125 ml (4 fl oz/1½ cup) verjuice or lemon juice

Method

1. For the sauce agresto, preheat the oven to 200°C (400°F/Gas 6). Roast the almonds and walnuts on separate baking trays for about 5 minutes or until golden. Rub walnuts in a clean tea towel to remove the skins, then cool. Combine the nuts, garlic, herbs and 1½ teaspoon salt in a food processor with 2 tablespoons of the olive oil and process until a coarse paste forms. With the motor running, slowly add the verjuice and remaining oil and process until mixture is smooth. Transfer to a clean bowl and set aside

2. Sprinkle the chicken with 1 teaspoon sea salt and rub into the skin, then place in a large saucepan with the garlic, bay leaves, thyme and peppercorns. Add enough cold water to cover the chicken, then bring to the boil over medium heat, skimming off any scum that forms. Reduce the heat to low and cook chicken for 15 minutes. Add all vegetables except the broad beans to the pot and continue to cook for 20–25 minutes or until the vegetables are tender and the juices run clear when the chicken is pierced between the thigh and body. Add the peeled broad beans and cook for 1 minute or until heated through. Remove the chicken from the liquid and cool for 6 minutes. Tear the meat from the carcass in large chunks and divide among 4 deep bowls. Add the vegetables and some of the broth and serve topped with a tablespoon of sauce agresto.

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  • Main Ingredients - Chicken, Potato
  • Cuisine - French
  • Course - Main-course, Dinner, Lunch
  • Occasion - Midweek dinner, Family meals, Dinner Party

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