Poached chicken with spinach, roast potatoes and saffron broth
|4 stalks||Fresh parsley|
|2 sprigs||Fresh thyme|
|1 to taste||Salt and freshly ground black pepper|
- Put the parsley, peppercorns, onion (still in its skin), salt and tomatoes into a large, deep saucepan.
- Rinse the chicken thoroughly inside and out, then place it in the saucepan with the bay leaves, thyme and saffron.
- Cut the lemon in half and add it to the saucepan. Pour in enough water to cover the chicken, then bring to the boil.
- Skim any froth from the surface, then lower the heat to a gentle simmer.
- Cook the chicken for 30 minutes, then turn off the heat, cover with a lid and leave it to poach for another hour. The meat should be tender but not quite falling off the bone.
- Lift out the chicken, remove the legs, separating them into drumsticks and thighs, then carve the breasts.
- Strain the stock, discarding the solids, then return it to the saucepan and bring back to the boil. Reduce by half to intensify the flavours.
- While the stock is reducing, pick the spinach leaves from the stalks, wash them in plenty of water, then drain.
- Just before serving, stir them into the broth, which you may need to season with a little salt and pepper.
- Serve the chicken - ensuring everyone gets a mixture of breast and leg meat - with the roast potatoes, in deep bowls with the spinach.
- Ladle the broth over the top.
- Preheat the oven to 200C. Peel the potatoes and cut into thick slices.
- Warm the oil and butter in a large roasting pan over a low heat. Carefully slide the slices into the pan and let them cook slowly.
- Season lightly with salt and pepper, stir in the thyme and bay leaves, then place the pan in the oven.
- Bake the roast potatoes for for 1 hour, turning occasionally.