 |
| Chicken and spring vegetables with tarragon gravy |
|
| 1 hour 10 minutes |
| If you like, you can make this even more substantial by adding a few par-boiled new potatoes at the carrot stage. |
|
chicken legs (thigh and drumstick) 4, skin removed
olive oil
chicken stock fresh, cube or concentrate, made up to 250ml
garlic 4 cloves, halved
baby carrots 500g or 1 bunch
parmesan 50g, grated
tarragon leaves a handful
Parma ham 4 slices
slender asparagus spears 250g, trimmed and cut into 5cm lengths
|
|
Heat the oven to 200C/fan 180C/gas 6. Brown the chicken in a little olive oil in a large casserole dish. Remove from the pan and pour away any fat. Pour in the stock and let it bubble up, stirring up the bits stuck to the base of the pan.
Add the garlic to the pan, simmer for 2 minutes then add the carrots. Put the chicken on top, sprinkle the parmesan over. Season and tuck in the tarragon sprigs. Put in the oven uncovered.
Lay the Parma ham slices on a baking sheet and put the ham on the bottom shelf of the oven. Cook for 10 minutes. Remove the ham from the oven and cool.
Continue to cook the chicken for another 15 minutes. Scatter the asparagus over the chicken and cook for a further 15 minutes until the asparagus is semi-roasted and tender. Serve the chicken and vegetables topped with pieces of crispy Parma ham. |
|
| Serves 4 |
|
|
|
