FRIJE

Name: Chicken in a Pot
Prep time: 45 min
Cook time: 130 min
Yield: 8 servings
Ingredients: 75 g of rye bread; 3 tablespoon of armagnac; 2 onion; 2 garlic clove; 50 g of cured ham; 2 handful of chicken liver (optional); 960 g of hen; 2 egg white; 2 teaspoon of spice; 4 g of peas and carrots; 2 turnip; 2 clove; 2 leek; 1 celery stalk; 1 bouquet garni; 4 tablespoon of chicken stock; 10 pickle; 4 teaspoon of mustard; 6 teaspoon of sunflower oil; 5 teaspoon of parsley; 1 pinch of salt; 1 pinch of pepper; 1 g of chili pepper

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Chicken in a Pot

Enjoy your meal

Weight Watchers

Course: Main course

Preparation time: 45 minutes

Cooking time: 130 minutes

Instructions

1. Prepare the stuffing. Soak the rye bread in Armagnac and 2 tablespoons of water. Peel and roughly chop 1 onion and 1 garlic clove. Blend them with the ham, chicken livers, chicken giblets, and soaked bread. Add the egg whites and the 4 spices. Season with salt and pepper, and blend again. Season the inside of the chicken with salt and pepper. Stuff it with the mixture and carefully sew up the opening.
2. Heat 4 liters of water in a large pot. Peel the remaining vegetables. Cut the carrots into chunks and the turnips into quarters. Stick the cloves into the remaining onion. Place the chicken in the boiling water, add all the vegetables and the bouquet garni. Add the chicken stock, lightly season with salt and pepper. Bring to a boil again, then let it simmer for 1 hour 30 minutes to 2 hours.
3. After cooking, slice the pickles. Mix them with the mustard and 10 cl of broth. Season with salt and pepper, and emulsify with oil. Add the chopped parsley. Carve the chicken and serve it with the vegetables, stuffing, and vinaigrette.