4 large chicken joints, skinned and cut in half
3 Tbsp (40 g) butter
salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh mint
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
3 Tbsp (40 g) butter
salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh mint
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Dry the chicken pieces on absorbent kitchen paper.
2. Heat the butter in a large flameproof dish and when bubbling add the chicken pieces.
3. Fry quickly on both sides for about 5 minutes until brown. Season well.
4. Stir the parsley and mint into the fresh cream and pour over the chicken.
5. Cover the dish and cook in the oven at 200°C (400°f) mark 6 for about 1 hour, until tender. Turn the chicken pieces in the fresh cream once or twice during cooking. Serve hot.
2. Heat the butter in a large flameproof dish and when bubbling add the chicken pieces.
3. Fry quickly on both sides for about 5 minutes until brown. Season well.
4. Stir the parsley and mint into the fresh cream and pour over the chicken.
5. Cover the dish and cook in the oven at 200°C (400°f) mark 6 for about 1 hour, until tender. Turn the chicken pieces in the fresh cream once or twice during cooking. Serve hot.
serving amount
serves 4
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7.7
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