I can never get enough of Nigella Lawson, and I meant her recipes. Inspired by her TV series on TLC with easy, fuss-free recipes, I tried cooking her mother's Praised chicken. It was as the name states, truly praised. The chicken was so moist and tender, that I finished half a chicken including the breast which I usually won't. It was certainly another hit with Nigella. Thank you!
Ingredients:
1 chicken, with feet and neck removed
1 medium carrot, cut into batonettes
1 stick celery, sliced
1 medium leek, sliced
1 bunch flat-leaf parsley, tied with a string
1 cup white wine
1 teaspoon dried italian seasoning or any dried herbs that you have on hand
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons garlic oil (you can fry some garlic in the oil too but be sure to remove them)
Method:
Place the chicken on the chopping board, breast side up. Press down hard on the breast until you hear a crack sound.
Heat a stock pot or dutch iron pot with 2 tablespoons of garlic oil and place in the chicken breast side down, while you prepare the vegetables.
After 5 minutes, turn the chicken oven with the breast side up. Pour in 1 cup of white wine and let it sizzle for about a minute. Toss in the prepared carrot, celery, leek and parsley.
Pour in about a litre of water until it almost covers the chicken. Add in 1 teaspoon of dried herbs and season with sea salt and ground black pepper.
Bring to boil and lower heat to simmer covered, for 90 minutes.
Serve with steamed rice or on its own, with a good hot English mustard and sprinkling of chopped parsley leaves.