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Welsh Chicken




Source of Recipe


the web


List of Ingredients




1... 4 pound chicken
1/2 pound bacon
2 large leeks or 6 scallions, diced
3 carrots, diced
3 Tablespoons plain or all-purpose flour
1 small cabbage, shredded
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried chervil
1 Tablespoon fresh finely chopped parsley
1/2 teaspoon salt
Freshly ground black pepper
2 cups chicken broth
1Tablespoon melted butter

Recipe



Wash the chicken, dry it thoroughly inside and out and truss it. In a heavy flameproof casserole, cook the bacon until crisp. Remove it from the pan, crumble and set aside. Discard all but 2 tablespoons of bacon fat. In the reserved fat, sauté the leeks and carrots until soft. Stir in the flour and cook 1 minute. Add the reserve bacon, cabbage, herbs, salt, pepper and broth and bring to a simmer.
Place the chicken in the casserole and pour on the melted butter. Cover the chicken with foil, then a lid and simmer slowly 2 hours or until chicken is tender. Remove chicken from casserole. With a slotted spoon, transfer the cabbage to a serving dish. Remove trussing strings from chicken and place on the bed of cabbage.
Coat the chicken with a little of the sauce and pass the rest separately.


Serves 4-6.