Special chicken stew


  • 565 ml organic stock
  • 1 small bunch seedless grapes, washed and halved
  • salt
  • freshly ground black pepper
  • 4 higher-welfare spring chickens or poussins
  • 1 small handful fresh parsley, leaves picked, stalks kept
  • 1 bunch fresh tarragon, leaves picked, stalks kept
  • + 9 more ingredients
    • 4 teaspoons wholegrain mustard
    • 2 heaped tablespoons plain white flour
    • extra virgin olive oil
    • 1 white onion, peeled and finely chopped
    • 2 cloves garlic, peeled and finely sliced
    • ½ heart celery, trimmed back and finely sliced
    • 2 good knobs butter
    • 2 wineglasses crisp white wine
    • 3 gem lettuces, quartered

Preheat the oven to 180°C/350°F/gas 4. Season your baby chickens inside and out and stuff each of them with the parsley and tarragon stalks. Using your forefinger, carefully part the skin from the breast meat and smear a teaspoon of wholegrain mustard into each bird. Rub the flour all over the ch...

View full recipe at SpringPad


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