Tag Archives: chicken

Navarin of chicken

I know that, strictly speaking, this should be navarin of lamb. I did briefly hover over the lamb counter, but before I’m ever able to pass from hover to purchase so many images of sweet, fluffy new-born lambs dancing in the long spring grass come to mind that I just can’t do it. Mind you, now that we have hens and I see them living their free-range lives, chicken will no doubt be off the menu soon too!

From an idealistic perspective I should probably be a vegetarian, but I remain entrenched in my conviction that we are meant to eat at least a small amount of meat. I’ve also seen too many miserable-looking vegetarians for it to be an attractive proposition; why is it that they so often look grey and dour?

The term ‘navarin’ is really a reference to the vegetable content of the dish and not the meat, so here is my Navarin for Sensitives Souls:

Ingredients (serves 4)

4 chicken wings and 4 legs

4 spring onions

10 baby carrots

4 baby leaks

6 new potatoes

4 baby turnips

1 courgette

cup of peas

olive oil

seasoning (salt, pepper, chicken stock)

bay leaf, rosemary, fresh mint

2 glasses of dry white wine

Slice the onions and gently brown in a casserole dish in the olive oil. Add the chicken pieces and seasoning and brown gently for a couple of minutes. Add the wine, chicken stock and herbs. Bring to a gentle simmer and add the carrots, leaks, turnips and potatoes. Place in a preheated oven (180°C) for an hour and then add the peas and sliced courgettes, making sure that the liquid level in the dish is still at least 3cms. Cook for a further 20 minutes and add the fresh chopped mint just before serving.

Basque Chicken


Our multi-talented Spanish carpenter, who my husband disparagingly refers to as the ‘poet’ (as in Real Men Don’t Do Poetry), gave us several jars of his home-made spicy tomato sauce, which my son then referred to as ‘ketchup in a jar’. Between them, husband and son make quite sure that neither carpenter nor tomato sauce get too up themselves.

Poulet Basquaise should really be made with Espelette pepper, which is a cross between paprika and chilli pepper, and is a speciality of the village of Espelette in the Basque country.

Ingredients (serves 4)

4 chicken thighs and 4 legs

1 tin of peeled tomatoes (or homemade if possible)

1 tin of white beans

4 cloves of garlic

1 onion

5 mushrooms, sliced

1 bell pepper

1 cup of black olives

olive oil

sprig of rosemary

1 glass of white wine

seasoning to taste (salt, pepper, paprika, chilli powder or if possible Espelette pepper)

Chop the onions, garlic and mushrooms and add to the olive oil in an oven-proof casserole dish. Cook until golden and then add the chicken pieces, which should also be cooked until golden-brown on both sides. Add the wine, herbs and seasoning and cook for about 2 minutes so that the chicken can absorb the wine. Add the tomatoes and heat until simmering. Lastly add the beans and olives and cook in a medium oven (150°C) until the tomatoes begin to caramalise (just under two hours).

Poulet Basquaise is usually served with sauté potatoes or rice, although I often serve it with polenta and a crisp green salad.

Chicken in the pot

This dish is traditional Sunday fare in Aquitaine. It was made popular by Henri IV who declared his hope to be that France would become peaceful and prosperous enough for every family to be able to enjoy ‘poule au pot’ every Sunday. This is obviously my ‘take’ on the dish; I don’t think that French families had access to Lee and Perrins sauce in Henri IV’s day.

Today is election day. Here’s to hoping that our next president will bear Henri’s good intentions for peace and prosperity in mind…

Ingredients (serves 6)

1 chicken

1 onion

1 leek

3 cloves of garlic

3 medium carrots

1 cup of peas

5 mushrooms (sliced)

1 courgette

rosemary, bayleaf

olive oil

glass of white wine

Lee and Perrins sauce

2 tablespoons of redcurrant jelly

seasoning to taste (sea salt, pepper and paprika)

Lightly brown the onion, garlic and mushrooms in the olive oil in a casserole dish. Add the chicken and brown on both sides. Add a good slug of Lee and Perrins and the redcurrant jelly and continue heating. Add the sliced carrots, rosemary and bayleaf and turn chicken right-side-up. Season generously and add the glass of white wine. If you don’t have any wine open, you can use apple juice for a sweeter taste, or just water with a tiny bit of chicken stock.

Put the lid on the casserole and cook in a medium oven (150°C) for about an hour and a half. You should check half way through that there is still some liquid left in the bottom of the casserole (a couple of centimetres is ideal). If there is too much liquid you could take the lid off for the last 15 minutes. The peas and sliced courgettes should be added about 20 minutes before serving so that they stay firm.

This is lovely served with mashed potato any green vegetable.