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Scandi-style chicken with braised spring veg and horseradish cream


Serves: 6
timePrep time: 25 mins
timeTotal time:
Scandi-style chicken with braised spring veg and horseradish cream
Recipe photograph by Dan Jones

Scandi-style chicken with braised spring veg and horseradish cream

This is a great one-pot alternative to a roast chicken dinner as the veg are cooked in the stock, absorbing all the delicious flavours

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
475Kcal
Fat
19gr
Saturates
8gr
Carbs
21gr
Sugars
10gr
Fibre
8gr
Protein
51gr
Salt
0.9gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 large chicken (about 2kg)
  • 1 x 28g pack flat-leaf parsley
  • 4 garlic cloves, unpeeled
  • 2 bay leaves
  • 2 sprigs of thyme
  • 600ml fresh chicken stock
  • 350g small new potatoes, scrubbed and halved lengthways
  • 250g chantenay or young carrots, peeled and trimmed
  • 3 small or 6 baby turnips, scrubbed, trimmed and quartered or halved
  • 2 medium leeks, or 1 large, chopped
  • 100g spring greens or cabbage, shredded
  • 160g shelled peas
For the horseradish cream
  • 3 tbsp creamed horseradish
  • 100g crème fraîche
  • 100g Greek yogurt
  • zest and juice of ½ lime

Step by step

Get ahead
Make the horseradish cream the day before.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Heat the olive oil in your largest casserole and season the chicken well, inside and out. Fry the chicken, holding it by the legs and turning it with a pair of tongs until golden and seared on all sides, about 8 minutes.
  2. Sit the chicken breast-side up in the pan, and put the bunch of parsley, the garlic, bay and thyme in the chicken cavity. Roast in the oven for 15 minutes, uncovered.
  3. After 15 minutes, turn the oven down to 200°C, fan 180° C, gas 6 and pour the stock around the chicken. Add the potatoes, carrots, turnips and leeks to the stock, cover and cook for 40 minutes. Remove the lid and cook for another 30 minutes or until the chicken is cooked and the veg are tender. Remove from the oven, add the spring greens and peas, put the lid on again and set aside to steam and rest for 10 minutes.
  4. Meanwhile, mix the horseradish cream ingredients; season. Lift the chicken from the casserole to carve, and serve in shallow bowls with the veg and broth, and the horseradish cream on the side.

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