Chicken Boulangère with Cabbage,lardons and cream.

This dish sits firmly on my top five favourite and non stressful dishes to make.  One can use chicken or lamb, the lamb version takes much longer to produce falling off the bones lamb ( suggested 5-6 hours at 140 degrees centigrade).  The chicken version is still just as tasty and only takes around 2.5 hours in the oven plus 25 minutes prepping time.

This dish is an ambassador for slow comfort cooking as you can quite literally put it in the oven, go for a long walk, go to the pub or if with friends have drinks and nibbles before enjoying it later.  It’s a real hearty dish and the aromas are sublime.

This makes enough for for 6 hearty portions….

Take 4 kilos of potatoes, slice and line the base of a large relatively deep pan.  Add 3 sliced onions, mix with the potatoes, sprig some herbs, Tarragon, Thyme and Rosemary work well.  Place 2 medium chickens on top, drizzle with olive oil, season well with salt and black pepper and add 2.5 pints of heavy chicken stock.  Basically leave in the oven for 2.5 hours on 150 degrees centigrade and chillax.

Once cooked, take out of the oven for 20 mins to rest, in this time you can make your cabbage.  This cabbage dish is my daughter’s favourite thing in the world as its fabulously comforting and deliciously moorish.

Take 2.5 cabbages of your choice, shred finely and put into a deep pan with a generous dollop of olive oil.  Add 200gms of Olive oil and sauté for five minutes.  Add 200 grams of Bacon lardons and cook for a further 6 minutes or until cooked with a little bit of colour.  Turn the heat down, and add in 300 mls of double cream, simmer and season with some black pepper.  Finally stir in two tablespoons of whole grain mustard.

Enjoy with some crusty bread to mop up the sublime juices and of course a nice rustic glass of vin rouge..