Winter Vegetable Chicken

Michelle Cranston
Cook time 1.5 hours
Servings 4


2 medium carrots, peeled and sliced
1 leek, washed and sliced
2 parsnips, peeled and cut into chunks
3 large waxy potatoes, peeled and cut into chunks
3 tablespoons Gravox chicken gravy powder
2 tablespoons plain flour
4 chicken marylands (leg quarters)
2 tablespoons finely chopped curly parsley
1 tablespoon finely chopped preserved lemon
steamed green beans, to serve

Winter Vegetable Chicken


Put the vegetables into a casserole pot and cover with 2 cups of water.

Put the gravy powder and flour into a shallow bowl and stir to combine. Rub the seasoned flour into the skin and flesh of the chicken pieces and then pop the chicken pieces on top of the vegetables.

Put the casserole pot over a high heat and when the water begins to bubble, cover with a lid and reduce to a simmer. Cook the chicken covered for 1 hour.

Transfer the chicken pieces to four warm pasta bowls and then spoon over the vegetables and stock.

Combine the parsley and preserved lemon and spoon over the chicken. Serve with steamed beans.