• French spring chicken 2 pieces
• Shallots 4, cut into half
• Baby potatoes 4, cut into half
• Fennel 1, chopped into 2x2cm (medium size)
• Brussels sprouts 4, cut into half
• Beetroot 2 pieces, sliced
• Cream 50ml
• Whole grain mustard 1 tablespoon
• Anchovies 4
• Rosemary a pinch
• Sea salt and pepper to taste
• Rice 2 tablespoons
• Chicken broth 200 ml
• Olive oil 2 tablespoons
Method:
1. Chop the chicken into pieces
2. Heat a casserole with olive oil. Sear the chicken with salt and pepper
3. Add in fennel, baby potatoes, shallots, Brussels sprouts and rosemary
4. Pour in chicken broth with mustard and anchovies. Cover and simmer for 5 minutes under medium low heat
5. Add in the rice and cook for another 15 minutes
6. Add the ready-made beetroot into the casserole. Cover and simmer for another 5 minutes
7. Add cream and serve
Wine Pairing Suggestion
Flowers Vineyard Andreen Gale Chard 2006 720ml
(Australia)
Item no. 301094468
Plenty of depth, fruit and oak character. Chardonnay will stand up to the spring chicken.
