Braised Chicken with Winter Vegetables & Saffron Broth
This simple but delicious one pot dish has everything you need just serve with wholemeal bread for soaking up the juices.
1 whole size 16 Rangitikei chicken
1 ½ litres chicken stock
1 pinch saffron threads
2-inch piece fresh ginger
1 bouquet garni of fresh herbs
1 cup barley, rinsed
6 baby potatoes, halved
6 baby onions peeled and halved
1 parsnip, peeled and cut into bite sized pieces,
1 bunch baby carrots, trimmed, peeled and cut into quarters
1 handful kale or baby spinach leaves
6 Brussel sprouts, halved
Place the chicken in a large heavy-based oven proof dish with a lid and cover with the stock, add the saffron, ginger, herbs and barley. Cover and cook the chicken for 40 minutes then remove from the oven, stir and arrange the potatoes, onions and parsnip around the chicken and cook a further 20 minutes until the vegetables are just tender. Add the baby carrots and Brussel sprouts and cook 5 minutes and stir in the kale.
Divide the chicken and serve in shallow bowls.