2 garlic cloves, coarsely chopped
2 tbsp each coarsely chopped tarragon, thyme and flat-leaf parsley
200 gm mascarpone
1 size 16 bostocks organic chicken
For drizzling: olive oil
250 ml (1 cup)chicken stock
Roast carrot and lentil salad
90 ml olive oil
20 ml red wine vinegar
Finelygrated rind and juice of 1½ lemons
1 garlic clove, finely chopped
2 bunches Dutch carrots, scrubbed
250 gmsmall green lentils
1 cupcoarsely chopped flat-leaf parsley
3 handfuls mesculan
¼ preserved lemon, skin only, finely diced
Braised Chicken with Peas and Red Wine
8 Bostocks organic chicken thighs, bone in and skin on
Sea salt and freshly ground pepper
3 tbsp extra virgin olive oil
1 red onion, sliced
8 cloves garlic, peeled
1 tbsp julienned ginger
2 sprigs rosemary
4 sprigs thyme
2 dried long red chillies (seeds removed), crushed
2 carrots, sliced into 1cm thick rounds
250ml good-quality red wine
400g canned tomatoes
150ml chicken stock
3 cups frozen peas
Preheat the oven to 160°C. Season the chicken with the sea salt.
Heat the oil in a large heavy-based ovenproof pan with a tight fitting lid. Brown the chicken well on all sides, skin side down first. Remove from the pan and set aside.
Add the onion, garlic, ginger, rosemary, thyme, chilli and carrot to the pan and sauté over a medium heat for 2 minutes or until starting to soften. Add the wine and simmer until reduced by half. Add the tomatoes and their juice, stock and chicken. Season to taste and bring to the boil.
Cover with the lid and bake in the oven for 20 minutes or until just cooked.
Transfer the pan, uncovered, to the stovetop and bring the sauce to a gentle, rolling simmer. Add the peas and cook for a further 5 minutes. Check the seasoning and adjust if necessary.
Spoon 2 chicken thighs per person into pasta bowls, pour over some sauce and vegetables and add a generous grind of pepper. Serve with soft polenta.
Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and sauté for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.