6 celery sticks
2 bay leaves
2 thyme sprigs
1 tsp black peppercorn
100g smoked bacon lardons *
3 small turnips, peeled and cut into wedges (although swede could be substituted if preferred)
1 tbsp. plain flour
2 tbsp. wholegrain mustard
3 rounded tbsp. crème fraîche
*Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.
2. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
3. Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
4. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
For those readers who live in the Southern Hemisphere, you may prefer a salad. How about this one, 'Triple Berry Summer Salad', it's delicious and you can find the recipe details here
All the best Jan