Mustard chicken with winter vegetables

• chicken↗1

  about 1.8kg/4lb in weight

• onions↗2

  2

• celery sticks↗

  6

• carrots↗6

  6

• bay leaves↗2

  2

• thyme↗2

  2 sprigs

• black peppercorn↗

  1 tsp

• butter↗50g g
• smoked bacon↗100g g

  lardons

• small turnips3

  peeled and cut into wedges

• plain flour↗

  1 tbsp

• wholegrain mustard↗

  2 tbsp

• crème fraîche

  3 rounded tbsp

• parsley

  good handful, chopped

Step-by-step instructions

1. 1

   Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.

2. 2

   When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.

3. 3

   Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.

4. 4

   Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley. Serve.