1.6kg 1 whole chicken
1ltr fresh chicken stock, preferably homemade
500ml good white wine, ideally the same you plan to drink the dish with
1 bouquet garni of hard herbs such as rosemary, thyme and bay (tie with string so it’s easy to remove)
a little olive oil and butter
100ml double cream
1tsp Dijon mustard
500g (prepped weight) baby vegetables of your choice
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back to Robin’s younger days with the Roux brothers, but it’s a dish that also personifies the philosophy at The Counter of amazing produce, seasonal ingredients and a lot of love and care. Rather than following a recipe, choose the freshest baby vegetables you can find – we’re spoilt for choice in July. Baby turnips, fresh podded peas and broad beans, baby gem lettuce sliced lengthways into quarters and the last of the Kentish asparagus would all be lovely. All this chicken pot au feu needs is fresh bread and a good glass of wine, Robin’s favourite is Simpsons’ Roman Road,...
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