This recipe is a favourite in my household; with two kids and countless animals running around, I’m very grateful for its simplicity and the nourishment it provides.
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of the rest.
- olive oil, for cooking
- 1.5 kg free-range chicken
- 200 g flat pancetta, cut into batons
- 1 brown onion, thinly sliced
- 2 carrots, thinly sliced
- 1 head garlic, halved horizontally
- 1 stick celery, thinly sliced
- 500 ml (2 cups) white wine
- 1 bay leaf
- 1 small bunch thyme
- 10 peppercorns
- 8 small new potatoes, washed and halved
- ½ bunch baby turnips, washed, trimmed and halved
- ½ bunch radishes washed, trimmed and halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large saucepan, big enough to snuggly fit the whole chicken, heat a little oil over high heat. Place the chicken in the pot and brown it all over as best you can, then remove it and place it to one side.
Add the pancetta to the pan and sauté until browned, then add the onion, carrot, garlic and celery and continue cooking until soft.
Deglaze the pot with white wine and add the chicken back in. Top with as much water as needed to submerge the chicken. Add the thyme, bay and peppercorns. Bring the liquid to the boil, then reduce to a simmer, cover and cook for 1 hour.
Next add the potatoes and turnips and continue cooking for 20 minutes, then add the radishes and continue cooking for another 10 minutes. The chicken and all the vegetables will be cooked by this stage.
Remove the chicken from the broth and either shred the meat or break it up into rough portions.
To serve, spoon some vegetables and broth into bowls and top with the chicken. Serve with a fresh green salad, bread and Dijon mustard.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.