Tag Archives: navarin

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.

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