18 September 2014,14:15 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Season the chicken and place in a pan with the halved onion, whole carrot and bay leaf. Cover with cold water.
  • Bring to a simmer and skim off the froth from the surface with a slotted spoon. Cover and simmer for 1 hour. Remove the chicken and cool. Discard the vegetables and bay leaf.
  • Strain the stock, then skim off the excess fat from the surface with a spoon. Place the clear stock in a clean pan, add the diced onions, carrots, celery and potato. Bring to the boil then simmer for 20 minutes until tender
  • When the chicken is cool enough to handle, peel away and discard the skin. Break the chicken into joints and pull away the meat in strips.
  • Bring the stock to the boil and cook for 10 minutes until reduced. Add the leek and cook for 4 minutes. Add the peas and cook for 3 minutes.
  • Add the butter and cream to pan, stirring well. Simmer for 3 minutes, or until the sauce thickens slightly. Add the chicken to the pan, warm through, then season, sprinkle with parsley and serve.


  • Salt and freshly ground black pepper
  • 1.5 kg oven-ready chicken, all excess fat trimmed off
  • 5 onions
  • 5 carrots, peeled
  • 2 bay leaf
  • 5 celery sticks, diced
  • 2 large potato, diced
  • 2 leek, diced
  • 4 tablespoons frozen peas
  • 50 grams butter
  • 100 ml single cream
  • Chopped fresh parsley, to garnish

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