chicken

spring poached chicken

servings
4

method

To be honest, I think this has got to be one of my favorite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn't seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I've fed it to have been gobsmacked and I'm sure you will be too. So please, trust me, I won't stitch you up. Have a go!

You will need a large casserole or stock pot to fit your chicken in so that you can cover it with water by about 2.5cm. Stuff the chicken with the parsley and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and simmer for about 20 minutes. At this point you can add your baby carrots, turnips or radishes and fennel. Carry on simmering for 30 to 40 minutes.

When you can easily pull the leg bone away from the chicken, you know that it's cooked to perfection. By that time the other veg will certainly be cooked, but don't break them up. Now... while this is all cooking, you can prepare your horseradish cream – the most joyous thing to have with the chicken. In your supermarket you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you're really lucky you'll be able to get hold of some fresh horseradish which you can simply peel and grate, season with salt and mix with the crème fraîche. (I'm lucky because my local Sainsbury's sells them whole – just ask at yours if there are none in stock.)

All you have to do now is carefully remove the chicken to a bowl and add the peas, broad beans and spinach to the broth. Allow them to cook for one minute, then season carefully to taste. You can get all your guests to help themselves if that's easier, but if you want to serve it up, divide a nice mixture of veg between 4 bowls, put some shredded chicken on top, then ladle over some of the wonderful, comforting broth. Sprinkle over some of the chopped reserved fennel tops or some celery leaves, with a healthy dollop of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste brilliant.

• from Jamie's Dinners

ingredients

• 1 x 2kg free-range, organic chicken
• a handful of fresh flat-leaf parsley
• 4 bay leaves
sea salt and freshly ground black pepper
• 2 handfuls of new potatoes, scrubbed
• 2 handfuls of baby carrots
• 2 handfuls of baby turnips or radishes
• 1 bulb of fennel, quartered, herby tops removed and reserved
• freshly grated horseradish
• optional: 1 jar hot creamed horseradish
• 285ml of crème fraîche
• 2 handfuls of fresh peas
• 2 handfuls of broad beans
• 1 colanderful of spinach or Swiss chard
• olive oil
• optional: small handful of inner celery leaves

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1. by Gemma on Tue 08 Nov 2011 @ 00:59

Definitely within the top five recipes I've ever tried.<br />

2. by Karin on Sun 31 Jul 2011 @ 19:30

I can honestly say that Jamie has changed my life! I'm so into cooking now, since I bought the Ministry of Food book. Now I have all the books and cook Jamie's recipies pretty much every single night. This one is simmering on the hob at the mo. Yum<br /> <br /> Karin from Sweden

3. by Olga and Roman on Fri 08 May 2009 @ 18:34

Dear Jamie,
thank you for happines you bring to our family with your recipes and tv shows. We are from Russia (Moscow). So nice to sit at home and cook smth by Mr.Oliver ))) Especially in winter, when it's so cold here. But and during other seasons you make us happy by so special skills :) When we watch your shows, we become happier and you put us to good spirits. And now my hasband cooks better and more often ))
welcome to Moscow!

4. by Ash, Malaysia on Thu 07 May 2009 @ 10:43

Well, well - It's not so often you find such a zen recipe around. Important for the taste of the chicken to come through, so make sure you get free range, not the battery kind.

I'd also recommend popping dumplings in instead of the spuds, for a more interesting cushy restorative, comforting feel. Snipping chives in, maybe?

5. by tinchy on Sun 19 Apr 2009 @ 16:28

it is great

6. by june on Thu 16 Apr 2009 @ 17:20

Six of us went to Jamies in Kingston for my sons birthday, the food was lovely, the staff warm and friendly, we had a really good evening in a nice relaxed atmosphere almost like being at home without having to cook. Thank you to all the staff in kingston for looking after us so well. Well Done.

7. by sam on Thu 16 Apr 2009 @ 06:23

you are the great chef i have a look.hope u can send me and teach me to cook very well.......................u are rocker oit.....

8. by Miriam on Wed 15 Apr 2009 @ 12:53

Jamie, your recipies are excellent, but I don´t know good english, I´m spanish. Here don´t have a lot of Jamie´s programs. You really inspire me in the kitchen.
Thank you.

9. by Rose on Sun 12 Apr 2009 @ 14:57

I try to be a Jamie oliver style cook/chef, My husband and I have 5 sons the youngest lives in the UK and just recently went to a Jamie Oliver restuarant in Kingsinton (where he lives) for his fiance` birthday, he phoned home the next day to tell us how great it was and the best food he had ever eaten.!!!!
Rose
South Africa

10. by florintina reynolds on Fri 10 Apr 2009 @ 14:40

i love ur cooking jamie ... its amazing ... always am watching ur shows and never get sick of them.. totally yum yum.. the speed u have at preparing and cooking the food is deadly .. keep up great work xxxxxxxxxxxxxxx

u rock xxxxxxxxxxxxx

11. by Betty boos on Wed 08 Apr 2009 @ 18:54

Jamie Olivers food recipes of toad in the hole is really nice because my bro made it and it was a lovely one just like Jamir Olivers.

Also Jamie you rock
i don't watch you on tv Jamie because my other films are on.

12. by emma - uk on Wed 08 Apr 2009 @ 17:17

I had no idea you can cook radishes - I've always eaten them raw in a salad before, I will try this recipe asap, hope it works with the kids !

13. by tiggertina on Mon 06 Apr 2009 @ 19:59

hi jamie
my family and myself love your recipes i have all your cookbooks thanks for signing my book a couple years back congratulations on the birth of your third little girl please can you email me a recipe for chicken tikka many thanks tina x

14. by Maria Z on Sat 04 Apr 2009 @ 15:10

Jamie,
I love your recipes!. Easy to make (no fancy kitchen implements) and flavorful. I tend tend to Mexicanize your recipes for an extra kick! Like icing on the cake!

15. by Clare on Thu 02 Apr 2009 @ 12:55

I love this recipe! Feels so healthy and tastes so good! Make it every spring!

16. by Prescheen...from South Africa on Tue 31 Mar 2009 @ 14:06

I think youre absolutely entertaining.I love your food as well as your personality.Youre just great.

17. by Roy on Tue 31 Mar 2009 @ 12:28

The recipe's Great! I can tell my mother to make it!

18. by Soon on Fri 27 Mar 2009 @ 07:26

i'm korean

19. by Mona on Thu 26 Mar 2009 @ 15:04

Jamie, your recipies are great. Easy understand. Your books are an excellent gift even to my son. We are from South Africa and would like some more of your programs on BBC Channel. It would also be great for you to visit our country and perhaps do a series on Tele. Our sincere compliments to you with the way that you handle the young people to train them up. To many youngsters dont know what it is to cook from scratch as you say. EXCELLENT JOB JAMIE YOU ARE AN INSPIRATION.

20. by EVA CUBBY on Thu 26 Mar 2009 @ 03:41

I REALLY LOVE WATCHING YOUR SHOWS ON TV, I CAN SIT THERE FOR HOURS, YOUR FOOD LOOKS SO LOVELY, YOU REALLY INSPIRE ME JAMIE YOU ROCK!!!

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