BY SPECIAL REQUEST

BY SPECIAL REQUEST
By Annette Kesler

Chicken is a star performer and perfect cold weather food. Comforting and nourishing, preferably using free range chickens with full flavour, combining portions with colourful vegetables, a little citrus, a dash of red wine, reminiscent of that wonderful French dish Coq au Vin. Don't forget the humble golden sweet potato, gentle leeks, shallots and mushrooms, all great partners. 

6-8 chicken portions, skin and fat removed
100 g Swiss chard
1 large onion, peeled and cut into eighths
3-4 baby leeks, neatly trimmed, cut into short lengths
12 courgettes, washed, trimmed and sliced
2 tsp mustard powder
½ tsp dried chilli
sea salt and milled black pepper
2 medium size sweet potatoes, peeled and thickly sliced
4 medium-thick slices butternut, peeled and halved
1 tbsp sugar (optional)
zest and juice of 1 large orange
125 ml fruity white wine
125 ml cold water
a large sprig of fresh tarragon or 1 tsp dried
30 ml olive oil

(Serves 4)

Preheat oven to 180°C. Use a combination of chicken thighs and drumsticks or simply drumsticks. Trim off skin and excess fat, particularly from thighs. It is not necessary to dry either the chicken portions or vegetables after rinsing. Wash leeks well to remove residual grit. The best way is to halve them lengthways and soak them in a sink full of water.

Courgettes can also be gritty - rinse them well under running water before slicing. Scatter spinach, onions, leeks and courgettes over the base of the casserole. Season with salt, pepper and half the mustard and chilli. Add chicken, more salt and pepper and remaining mustard and chilli. Cover with potatoes and butternut. Sprinkle with sugar and orange zest. If the sweet potatoes and butternuts are full-flavoured you can omit the light scattering of sugar. 

Heat wine for a minute or two, uncovered, to reduce, and pour into casserole with orange juice and water. Strip tarragon leaves and sprinkle over chicken. Drizzle with olive oil. Depending on the style of casserole dish you are using, you may have to adjust the time and allow an extra half an hour. Use a fruity wine as the slight sweetness complements the potatoes and butternuts.

Cover and bake at 180°C for between 1 - 2 hours. Check the casserole occasionally during cooking, as you may need to you may need to add a little extra water, which is fine. You do not need to add extra wine or orange juice. Uncover during the last 20 minutes to allow the chicken and potatoes to crisp.

1,5 kg chicken
4 tbsp flour
2 tsp salt
¼ tsp freshly ground black pepper
pinch rosemary
pinch basil
6 tbsp oil
125 ml fruity white wine 
2 tbsp marmalade
500 ml orange juice
2 tbsp blanched almonds
orange slices to garnish

(Serves 4)

Wash and dry the chicken. Cut into quarter and lightly dust with flour. Sprinkle with salt, pepper, rosemary and basil. Heat the oil in a large frying pan. Add the chicken and brown on all sides, 8 – 10 minutes. Remove and drain on absorbent paper then place in an ovenproof casserole.

Meanwhile, pour off any remaining oil from the pan and add white wine. Stir thoroughly. Cook for a minute or two and add the marmalade and orange juice. Pour over chicken. Cover and bake in a moderate oven for 30 minutes, until tender. Arrange the chicken portions on a serving dish and spoon over the slightly thickened reduced sauce. Sprinkle with blanched almonds serve on fluffy mashed potatoes lightly mixed with finely chopped chives. 

2 kg chicken portions, drumsticks and thighs
3 rashers streaky bacon, rindless
10 shallots, or pickling onions, halved
125 g portobello mushrooms
2 tbsp butter
2 tbsp oil
6 plump cloves garlic
3 bay leaves
2 sprigs thyme
2 tsp sea salt
½ tsp freshly milled black pepper
3 tbsp flour
2 tbsp brandy
500 ml red wine

(Serves 4)

Rinse chicken under running water thoroughly. Cut bacon into 1 ¼ cm strips. Peel onions and halve. Wash mushrooms and leave whole (if large, peel and cut into quarters). Melt half the butter with the oil in a large frying pan. Add bacon and onions and stirfry for 5 minutes. Add mushrooms, cover and stirfry for a further 5 minutes. 

Coat chicken with flour, seasoned with sea salt and pepper, shaking off excess. Fry the chicken in the remaining butter and oil, turning occasionally until golden brown. Pour the brandy over the chicken, cook for a few minutes longer. Then add the wine, continue cooking for another minute or two. Turn into the casserole, with a tight fitting lid or cover with aluminium foil (shiny side in), add the vegetables and bake at 160ºC for about 2 hours, stirring from time to time.