This was a really hearty dish. There was sufficient Chicken left for us to make three large Pasties. The remaining broth made several bowls of Soup. I would say this would easily feed 4 hungry folk.

Ingredients:-

A Medium Chicken
6 Rashers of Bacon chopped
2 Leeks, thickly sliced
2 Large Carrots, thickly chopped
2 Tbsp of Cornflour to thicken
½ a Small White Cabbage, coarsely shredded
500ml of Chicken Stock
1 Tsp of Mixed Herbs
Salt & Pepper to season
Chopped Parsley

Method:-

(1) Rub about 1/2 teaspoon Salt in body cavity.
(2) Dice the Bacon and fry until crisp and brown in a Dutch oven. Remove and set aside.
(3) Brown the Chicken in the Bacon fat on all sides. Remove Chicken from pan.
(4) Add the Leeks and return the Bacon bits along with diced Carrots.
(5) Cook until lightly browned.
(6) Add the Chicken Stock.
(7) Mix the Cornflour with a little water and stir in.
(8) Add coarsely chopped Cabbage and season with Salt & Pepper.
(9) Stir to mix thoroughly until the Cabbage is slightly wilted.
(10) Heat, stirring frequently, until simmering.
(11) Add the chopped Parsley and Mixed Herbs.
(12) When the stew is simmering gently return the Chicken.
(13) Cover and simmer very slowly until chicken is very tender.
(14) Roughly cut the Chicken into chunks.
(14) Garnish with Chopped Parsley and serve in large bowls with crusty Bread.

The Chicken was remarkably tender and really tasty. Well worth the slightly longer than usual cooking process.