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Chicken a la Jardiniere

  • 2 young chicken
  • Butter
  • 1 large onion, chopped
  • Some savory herbs
  • Carrots
  • Turnips
  • Onions, skinned & blanched
  • Beef stock
  • Mushrooms
  • 2 cabbages
  • Some heads of asparagus
  • Pepper
  • Sugar
Put the chicken in a saucepan with some butter, chopped onions, some savory herbs, salt and enough water. The chickens should be dropped into the mixture when it is boiling and left in the saucepan until the liquid is reduced by half. Cut up some carrots, turnips and blanched onions. Put in a saucepan with some butter, beef stock, mushrooms, cabbages and some heads of asparagus. Season with salt, pepper and a little sugar. Cook very gently. Fifteen minutes before serving , add a piece of butter kneaded with flour. Serve with vegetables arranged around the dish.
Submitted by Tess M Aug 18, 2009 15 min 30 min 45 min
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