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

  1. Half fill a heavy bottomed sauce pan.
  2. Remove the wishbone and chop the chicken up into legs, thighs and breast and add to the boiling water.
  3. Add the carrots and onion to the chicken and bring back up to simmer.
  4. Replace the lid and allow simmer for a further 20 minutes

For the Garlic Mayonnaise:

  1. Whisk together everything except the oil and garlic.
  2. Slowly whisk in the oil a little at a time, until you have a thick emulsion.
  3. 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.