September 30, 2023


Free For All Food

Thomasina Miers’ recipe for chicken braised with celeriac, pancetta and sage | Xmas meals and consume

This Christmas has proved unattainable to program, so in this article is a superbly multipurpose recipe that can be adapted for however numerous of you there will be. Regardless of whether you choose a turkey, a cockerel, or a plump, cost-free-range hen, there is actual theatre when you carry the lid at the table, letting the interweaving scents of lemon, sage and garlic waft up as the chicken sits in the golden, caramelised, sherry-prosperous sauce. If you are less continue to, try some compact partridges, abundant in nutrients and undeniably festive, or even chicken thighs. Have a ball.

Hen braised with celeriac, pancetta and sage

The fowl braises gradually in the milk, which curdles and caramelises to develop a prosperous, lemony, sticky sauce.

Prep 15 min
Cook 1 hr 30 min
Serves 4-6

2 tbsp olive oil
100g lardons or pancetta chunks
Salt and pepper
1 big hen, at area temperature, or 8 chicken thighs, 3 poussins or partridges, or 2 pheasants
25g butter
1 huge celeriac, peeled and reduce into 3cm chunks
1 head garlic, cloves divided but unpeeled
1 handful sage leaves
1 sprig rosemary
Peel of 1 lemon
75ml oloroso sherry or marsala
1 litre entire milk

Warmth the oven to 180C (160C supporter)/450F/gasoline 4 and get out a huge casserole with a lid in which the hen(s) will match comfortably.

Established the pan in excess of a medium warmth, insert the oil and, the moment very hot, fry the lardons until finally they’re golden and have released their fat. Scoop out on to a plate and set apart.

Generously year the chicken, increase the butter to the pan and brown the chicken all in excess of right until golden, then get rid of and established aside. Increase the celeriac and garlic to the pan (with a tiny additional fat, if the pan is dry) and saute for a handful of minutes, until eventually nicely browned all over.

Thrust the celeriac to the sides, and return the hen to the pan breast aspect up. Sprinkle above the cooked lardons, herbs and lemon peel, and pour over the sherry and milk. Season generously with salt and pepper, then transfer to the oven for 60-70 minutes, basting the chicken and celeriac as often as you can. Test that the juices operate distinct prior to serving with greens and roast potatoes.

And for the relaxation of the 7 days …

Oloroso sherry is magnificent in puddings. Lower some in a pan to pour about ice-product and/or mince pies roast apples with it, or use in fruit tarts and trifles.