Category : International Cuisine
Author : t5
Hits : 2860
Date : 17/12/2002
2.3kg chicken 2 onion(s) 1 carrot(s) 15g butter 5ml curry paste 15ml tomato puree 120ml red wine 1 lemon 300ml mayonnaise 120ml cream 15ml apricot jam 1 bay leaf salt and ground pepper to taste 2 sprigs of watercress
1. Select a saucepan into which the chicken will fit. Cut the lemon in half and stuff into the chicken cavity. Place the chicken into the saucepan and add the bouquet garni, vegetables and season with the salt and pepper. 2. Fill the saucepan with water until it covers 2/3 of the chicken and then bring to the boil. Cover and cook the chicken for 1 1/2 hours, until the chicken's juices run clear. 3. Once the chicken is cooked, transfer to a large bowl and cover with the liquid from the saucepan. Once the chicken has cooled, skin and bone the chicken. Then cut into small pieces. 4. The sauce is made by quartering the onion and frying in some butter until it's softened. Then add the tomato puree, wine., bayleaf, curry paste and lemon juice and cook for 10 minutes. Add the jam and sieve the sauce. Allow to cool. 5. Beat the mayonnaise into the sauce and fold in the cream. Squeeze the lemon juice from the remaining lemon half and stir in the chicken. 6. Garnish with a sprig of watercress. Serves 8. Cooking time 2 hours.
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