Why did the chicken cross the road?
For a taste of our resident chef Milly Cundall’s culinary delights. Too bad the poor chook ended up the main ingredient. Still, there are fowler ways to go, and ending up in Milly’s delicious terracotta hot pot with garlic bulbs, white wine, and tarragon for company isn’t half bad. Shake your tail feather into the kitchen and get cracking on this one.
One Pot Chicken: Serves 2: 4 free range chicken thighs. 1 garlic bulb. 1 handful fresh Tarragon. 1 cup of dry white wine (cheap & cheerful). 1 cup of chicken stock. Handful of small waxy potatoes (Roseval are good). Juice of half a lemon. 1/2 cup of frozen petit pois. Serve with rice.
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Text: Emma Cooke
Film: Stevie Rees