Spring Chicken

"Buon Compleanno" Pollo Della Molla per Georgino

(Georgie's "Happy Birthday" Spring Chicken)

In honor of Fred's 136th birthday and Georgie's 44th birthday, Grosvenor and Foljambe have put their heads together to come up with this very special dish

"Take one hen, about 3-1/2 lbs..."

1 chicken - about 3-1/2 lbs (1.75 kg)8 small white boiling onions
3 tablespoons unsalted butter2 fresh sprigs thyme
1 shallot, finely chopped1/2 cup (4 oz / 125 g) sliced carrots
1/4 cup (2 fl oz / 60 ml) white wine4 lettuce leaves
1/2 cup (4 fl oz / 125 ml) chicken stock1/2 cup (4 fl oz / 125 ml) water
1 tomato, peeled & slicedSalt & freshly ground pepper
1 cup (4 oz / 125 g) shelled green peasShavings of Parmesan cheese for garnish

Cut the chicken into 8 pieces. Trim off excess fat.

Melt the butter in a sauté pan over medium heat. Add the chicken and sauté, turning the pieces as they become golden, 3-4 minutes on each side. Cover with the lid slightly ajar and cook gently for 3-4 minutes longer. Remove the chicken and set aside.

Stir the shallot into the pan. Add the wine, chicken stock and tomato slices. Stir well and cook for 5 minutes then season to taste with salt & pepper. Return the chicken to the pan then cover and simmer for 20 minutes.

Meanwhile, in a saucepan, combine the peas, onions, thyme, carrot, lettuce leaves and water. Cover and simmer on low heat until tender - about 6 minutes. Drain the vegetables, reserving the liquid. Add the vegetables to the pan containing the chicken and simmer gently for 5 minutes. Add 2 tablespoons of the reserved liquid if the vegetables begin to stick.

Transfer the chicken and vegetables to a warmed platter and garnish with the shaved Parmesan cheese.

Serves 4.

Pasta tossed with red pepper sauce makes a great accompaniment.

But, dear ones, the query still remains - will it go with Chambourcin???

Up Spring Chicken Dressed Crab Lobster a la Riseholme

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