27 December 2012,21:29 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours

Preparation Method :

  • Heat the oil in a heavy-based pan. Season the chicken with salt, pepper and lemon juice.
  • Fry the chicken on both sides until golden brown. Place in a heatproof mixing bowl that will fit inside your largest saucepan or steamer.
  • Fry the vegetables for 2 minutes until golden brown. Spoon them over the chicken. Pour the stock, wine and port into the trying pan.
  • Bring to the boil, scraping the sediment from the base of the pan. Pour over the chicken. Add the herbs. Season well with salt and pepper.
  • Cover the bowl with foil or greaseproof paper and tie down with string.
  • Place in a saucepan of boiling water with a tight-fitting lid, or in a steamer, and steam for 1½ hours. Check the liquid level frequently and add more boiling water if necessary-
  • Remove the foil or paper. Pour the liquid from the chicken into a small saucepan.
  • Arrange the meat and vegetables in a warmed serving dish and keep warm.
  • Boil the stock to reduce to a syrupy consistency.
  • Spoon over the meat and garnish with sprigs of herbs. 


  • 4 tablespoons IDHAYAM Sesame oil 
  • 3 kilogram chicken, jointed into 8 pieces 
  • Salt
  • Freshly ground black pepper 
  • Juice of 2 lemons 
  • 500 grams Jerusalem artichokes, peeled and halved
  • 500 grams Brussels sprouts, trimmed 
  • 500 grams carrots, peeled and cut into bite-sized pieces
  • 500 grams Swede, peeled and cut into bite-sized pieces
  • 200 grams small turnips, peeled and quartered 
  • 200 grams parsnips, peeled and cut into bite- sized pieces 
  • 500 ml chicken stock
  • 500 ml red wine 
  • 100 ml port
  • Large bunch of herbs 
  • Sprigs of herbs, to garnish

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