di reston
Sous Chef
I've been sorting out the hundreds of handwritten recipes I've collected over the years, and came over this - OH really liked it, and it's one of those dishes where a little goes a long way:
1 whole fresh chicken, about 1 and a half to two pounds in weight, cut into eight to ten pieces
very finely chopped onion and fresh garlic, about 2 onions
chopped fresh parsley
2 bay leaves
fresh thyme
Fresh lemon juice
about 4 medium or a little bit more potatoes, cut into chunks, suitable to cook right with the chicken.
Fresh mushrooms, especially wild ones, to taste - I like a lot
bacon cubes, to taste
freshly grated Parmesan cheese
Salt and black pepper
The method is pretty standard:
sweat off the chopped onions and then add the chicken pieces, then the herbs and lemon juice, then scatter the potatoes and the mushrooms over it all, also the bacon cubes and finally the grated parmesan, which you may wish to do at a later stage, or not at all. You experts will know exactly what to, if the recipe appeals to do!
di reston
Enough is never as good as a feast Oscar Wilde
1 whole fresh chicken, about 1 and a half to two pounds in weight, cut into eight to ten pieces
very finely chopped onion and fresh garlic, about 2 onions
chopped fresh parsley
2 bay leaves
fresh thyme
Fresh lemon juice
about 4 medium or a little bit more potatoes, cut into chunks, suitable to cook right with the chicken.
Fresh mushrooms, especially wild ones, to taste - I like a lot
bacon cubes, to taste
freshly grated Parmesan cheese
Salt and black pepper
The method is pretty standard:
sweat off the chopped onions and then add the chicken pieces, then the herbs and lemon juice, then scatter the potatoes and the mushrooms over it all, also the bacon cubes and finally the grated parmesan, which you may wish to do at a later stage, or not at all. You experts will know exactly what to, if the recipe appeals to do!
di reston
Enough is never as good as a feast Oscar Wilde