Creamy organic Wexford chicken one pot
Buying local organically produced poultry ensures that we are eating food when it’s meant to be eaten, i.e. in season. Eating locally is also better for air quality and pollution as the air miles clocked up by imported food creates environmental damage. To prove how delicious organic chicken tastes, we searched high and low for our favourite recipes for you to try. This one was originally shown on television, on RTE’s The Afternoon Show.
This creamy organic wexford chicken one pot has fresh herbs and fluffy mash (sure what more could you want?).
1 whole Regans organic chicken – cut into small pieces
4-6 sprigs fresh tarragon (or mixed fresh herbs) and a bit etra for garnishing the sauce
2 onions – chopped
200g mixed mushrooms
2 oz butter
Rapeseed oil (for frying)
100 ml wexford creamery cream
1.5 pints chicken stock
70g sea asparagus
Fluffy mashed potato
Brown the chicken pieces on a hot pan with some oil until nicely coloured.
Place the chicken into a casserole dish.
In the same pan fry off the onions and mushrooms (allow them to soak up those lovely juices), toss them onto the chicken.
Pour in the chicken stock and cover with a lid (or foil).
Place into the oven at 180c for an hour – or until cooked through.
Remove the chicken from the liquid and keep warm.
Make a roux from the butter and flour.
Slowly whisk in the stock until you have a nice sauce. Cook until the flour is cooked through (you can’t taste the raw flour). Watch out that it doesn’t stick, keep stirring.
If it’s too thick, add some water to thin it out.
Add the cream to finish.
Top with freshly chopped tarragon and sea asparagus.
Pour this yummy sauce back over the chicken and serve with the warm fluffy mash.
Yum, yum Mum.
(You can order your chicken from our online shop).
Food producers used for the television recipe include:
Fresh cream -Wexford creamery, Rocklands, Drinagh, Wexford Chicken – Regan Organic Produce, Dranagh, caim, wexford 053 92 55007 Vegetables and herbs – Wexford organic centre, New Ross road, Co.Wexford and our own garden Sapphire – from the sea Bacon – Pat o Neill ,Bacon products, Camolin, Wexford Mushrooms- Fancy fungi, Crossabeg , Wexford Flour – Martry Mills, Co.Louth Rapeseed oil – Ventry Oils, Co.Armagh Irish Stout – Dublin Potatoes – Jack Cullens, Garryvadden, Blackwater, Wexford & Simon Donohoes, Curracloe, Wexford