French-Style Braised Chicken

Cook Time 45 minutes 

Servings 4


1 tsp extra virgin olive oil

4 chicken marylands, thighs and legs detached, skin removed 

1 onion, finely chopped

2 carrots, cut into thin rounds 

1 bay leaf 

3 sprigs of thyme

1 clove of garlic

250ml chicken stock

6 button mushrooms, halved 

200ml crème fraiche or thickened cream

1 egg yolk 

Juice ½ lemon 

Salt and white pepper


Heat oil in a saute pan over a medium to high heat. Season the chicken with salt and lightly seal on all sides, then remove from the pan.  

Now add the onions, carrots, garlic and herbs and cook for 3 - 4 minutes to soften then return the chicken, add mushrooms, pepper, stock and place the lid on to cook on a medium heat for 35 - 40 minutes or until the chicken is tender.

In a bowl, combine the creme fraiche, egg yolk and lemon juice and pinch of salt. 

Remove the chicken pieces from the pan and arrange on a serving plate. Whisk in the creme fraiche mixture and simmer until it thickens or until it has reduced by one third. Pour sauce over chicken. Serve with rice.


Spanish Paella


Stir Fried Water Spinach