• STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.


A perfect accompaniment. Halve medium-size waxy potatoes lengthways, rinse, then pat dry. Arrange over a shallow roasting tin, cut-sides up. Scatter with black pepper and a little dried oregano, then bake at 200C/ fan 180C/gas 6 for 40-45 mins until the potato skins are puffed and golden. Sprinkle with sea salt and serve.


Cool, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.

Recipe from Good Food magazine, December 2008


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