Parsley Chicken
Whenever my now grown up kids come to stay I always make sure that at least once during their sojourn they get to eat their favourite dish, Parsley Chicken. It was my favourite dish too, when I was a kid. I still make It the way my late mother used to – the secret is in the sauce, but I’ll come to that later. Here’s how you make it. You’ll need a medium sized chicken, which you bring to a simmer in water with a few peppercorns, a sprig of parsley, half an onion and a medium sized carrot. Simmer for 45 to 60 minutes, depending on the size of the chicken, but anyway until it is cooked and tender. Don’t overcook, or it will go very tough. Strip all the meat off the bones, cut into serving pieces, and place in a casserole. The bones, skin and carcass go back into the stock.
Make a Roux with butter and flour, adding stock the chicken cooked in and some milk. Stir until it is starting to thicken then add a large handful of parsley, de-stalked and finely chopped. Simmer for a few minutes. This parsley sauce should be green – definitely not a white sauce with a few specks of parsley. It must taste of parsley. Add salt and pepper to taste and pour over the chicken, mixing it in. Serve with vegetables to suit – I usually use baby potatoes and either young peas or sliced runner beans. Enjoy!
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