Steam some potatoes and serve with the chicken and onion stew and a lovely generous spoon of garlic mayonnaise.

Ingredients

  • 1 free range chicken
  • 2 carrots (washed, peeled and roughly chopped)
  • 3-4 onions (peeled, halved and roughly chopped)
  • 2 leeks (washed and chopped)
  • aoli
  • 4 free range egg yolks
  • 3 cloves of garlic (minced or grated0
  • 1 heaped teaspoon of mustard powder
  • 400 ml rapeseed oil
  • salt and pepper to taste
  • 1 lemon (juiced)

Method

  • Half fill a heavy bottomed sauce pan.
  • Remove the wishbone and chop the chicken up into legs, thighs and breast and add to the boiling water.
  • Add the carrots and onion to the chicken and bring back up to simmer.
  • Replace the lid and allow simmer for a further 20 minutes
  • For the Garlic Mayonnaise:
  • Whisk together everything except the oil and garlic.
  • Slowly whisk in the oil a little at a time, until you have a thick emulsion.
  • Towards the end of cooking add the leeks and continue to cook for a further 5 minutes, leave the lid off.
  • To Serve:
  • Steam some potatoes and serve with the chicken and onion stew and a lovely generous spoon of garlic mayonnaise.

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