Woodlands Organic Chicken with Smoky Bacon, Cabbage & Mushrooms
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Ingredients
2kg organic chicken (I used 6 whole legs of Rings organic chickens from Co. Kilkenny)
salt and freshly ground pepper
1 large carrot, sliced
1 large onion, sliced
5 peppercorns
a bouquet garni made up of a sprig of thyme, parsley stalks, a tiny bay leaf, a stick of celery
450-600ml water or a mixture of water and white wine (1 glass) or homemade light chicken stock
1 York or Savoy cabbage, cored and shredded (450g prepared)
25g butter or more if you like
salt and freshly ground black pepper
250-300ml light cream
75g roux approx. (made with equal quantities of flour and butter, cooked for 2 minutes)
salt
1 large onion, diced
2 cloves garlic, finely chopped
500g mushrooms, quartered
salt and freshly ground black pepper
knob of butter and extra virgin olive oil
175g smoky streaky bacon, diced
1 tsp of thyme leaves, rosemary or tarragon chopped
salt and freshly ground black pepper
chopped parsley or chervil, to garnish
For the pilaf rice:
25g salted butter
2 tbsp finely chopped onion or shallot
400g long-grain rice (preferably basmati)
salt and freshly ground black pepper
975ml homemade chicken stock
2 tbsp freshly chopped herbs, such as parsley, thyme or chives (optional)
Method
Dry brine the chicken overnight if time allows (just sprinkle the surface lightly with salt). Otherwise, before cooking, season the chicken with salt and freshly ground pepper.
Put into a heavy casserole with the carrot, onion, peppercorns and a bouquet garni. Pour in the chicken stock and dry white wine (3/4 stock to 1/4 wine). (use water if no stock is available but less flavourful).
Cover and bring to the boil and simmer either on the hob or cook in the oven at 180°C/Gas Mark 4 for 40-45 minutes. When the bird is cooked, remove from the casserole. The meat should be really tender.
Meanwhile, make the pilaf rice. Melt the butter in a casserole, add the onion and sweat for 2-3 minutes. Add the rice and toss for a minute or two, just long enough for the grains to change colour. Season with salt and freshly ground pepper, add the chicken stock, cover and bring to the boil.
Reduce the heat to a minimum and then simmer on the hob or cook in the oven at 160°C/Gas Mark 3 for about 10 minutes. By then the rice should be just cooked and all the water absorbed. Just before serving, stir in the fresh herbs if using.
Strain and de-grease the chicken cooking liquid (we had 1 litre). Return to the casserole. Discard the vegetables: they have already given their flavour to the cooking liquid. Reduce the liquid in a wide, uncovered casserole for 5–10 minutes until the flavour is more concentrated.
Remove the tough outer leaves and divide the cabbage into four. Cut out the stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with the butter and a pinch of salt.
Bring to the boil, add the cabbage and toss constantly over a high heat, then cover for a few minutes (3-4 minutes). Toss again, taste and if necessary, add some more salt and freshly ground pepper to enhance the flavour.
Add the cream or creamy milk to the reduced liquid, return to the boil; thicken to a light coating consistency by whisking in some roux. Taste and add salt to taste.
Divide the chicken into joints, drumsticks and thighs (chunky pieces of white meat if using). Add to the sauce, heat through and bubble (the dish may be prepared ahead to this point).
Sweat the chopped onion and garlic in a little butter until soft but not coloured and keep aside. Sauté the quartered mushrooms in a little butter, in a hot frying pan, in batches if necessary. Season each batch with salt, freshly ground pepper and add to the onions.
Melt the butter in a sauté pan, add a little extra virgin olive oil, and add the bacon lardons. Cook tossing for 3-4 minutes on a medium heat. Add the sautéed onions and mushrooms and the chopped thyme leaves, rosemary or tarragon.
Toss until fully cooked through. Add to the sauce with the buttered cabbage. Fold gently through. Taste and correct the seasoning.
Turn into a serving dish and scatter with lots of chopped parsley or chervil. Serve with pilaf rice.
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