2019-08-01 Eat Well

Smothered Chicken

Recipe / Lance Rosen for The Bare Bird

Serves: 4

4 The Bare Bird marylands

(alternatively you can use

8 The Bare Bird drumsticks)

Pinch salt & pepper

3 tbsp plain flour

2 tbsp olive oil

2 knobs butter

250ml chicken stock

3 tbsp cream

3 tbsp milk

Preheat oven to 200°C.

Season chicken with salt and pepper. Cover with 1 tbsp

flour, shaking off excess. Heat ovenproof frying pan or pot

and add olive oil and 1 knob butter. Pan-fry chicken, skin-side

down, until golden and then turn.

Place in oven for 15–20 mins or until cooked through.

Remove from oven and remove chicken pieces from pan,

resting skin-side up.

Add remaining 2 tbsp flour to oil left in pan and stir with

wooden spoon over low heat until flour has combined with oil.

Scrape off chicken residue from bottom of pan and continue

to cook while ensuring the flour does not burn. Finally, add

stock slowly and stir continually until combined.

Increase heat and cook to slightly reduce stock. Add cream

and milk and return to simmer. Add second knob of butter

and cook until sauce coats back of a spoon.

Return chicken and any resting juices to pan and smother

chicken by turning through sauce. Serve in oven dish with a

beautiful salad on the side.

Smothered Chicken

Chilled Oat & Chicken Soup

with Jewelled Vegetables

Chilled Oat & Chicken Soup

with Jewelled Vegetables

Recipe / Raymond Capaldi for The Bare Bird

Serves: 4

100mL apple-cider vinegar

100g sugar

1 punnet blueberries

500mL chicken stock

600g The Bare Bird diced

chicken breast

600mL goat’s-milk yoghurt

250mL oat milk

Pinch cayenne pepper

Pinch sumac

120g celery, finely diced

120g green capsicum, finely diced

120g red capsicum, finely diced

1 large carrot, finely diced

4 baby Lebanese cucumbers,

finely diced

100g green peas (frozen are fine)

50mL olive oil

2 tsp toasted buckwheat

Bring vinegar and sugar to boil, then

pour over blueberries and soak for

24 hours in fridge.

Bring chicken stock to boil, add

diced chicken breast and blanch for

3 mins. Remove chicken and set aside.

Whisk yoghurt, oat milk, cayenne

pepper and sumac over low heat for

5 mins until just about to boil.

Add chicken and cook for further

3 mins. Once hot (do not boil), spoon

chicken out of mix and into serving

bowls. Top with all diced vegetables,

peas, and pickled blueberries. Pour

yoghurt and milk mix on top of each

bowl, add drizzle of oil and sprinkle

with toasted buckwheat for crunch.

Note: The protein and probiotics make

this a good post-workout meal, great

for gut health and muscle recovery.

You can serve this dish hot, as

goat’s-milk yoghurt and oat milk won’t

split, so can handle higher heat than

other milks. Enjoy!

EatWell | 63

EWL026_062-063 Hazeldene Chicken-PR.indd 63EWL026_062-063 Hazeldene Chicken-PR.indd 63 8/1/2019 11:14:36 AM8/1/2019 11:14:36 AM

SmotheredChicken

Recipe/ LanceRosenforTheBareBird

Serves: 4

4 TheBareBirdmarylands

(alternativelyyoucanuse

8 The Bare Bird drumsticks)

Pinch salt & pepper

3 tbsp plain flour

2 tbspoliveoil

2 knobsbutter

250ml chicken stock

3 tbsp cream

3 tbsp milk

Preheat oven to 200°C.

Season chicken with salt and pepper. Cover with 1 tbsp

flour, shaking off excess. Heat ovenproof frying pan or pot

and add olive oil and 1 knob butter. Pan-fry chicken, skin-side

down, until golden and then turn.

Place in oven for 15–20 mins or until cooked through.

Remove from oven and remove chicken pieces from pan,

resting skin-side up.

Add remaining 2 tbsp flour to oil left in pan and stir with

wooden spoon over low heat until flour has combined with oil.

Scrape off chicken residue from bottom of pan and continue

to cook while ensuring the flour does not burn. Finally, add

stock slowly and stir continually until combined.

Increase heat and cook to slightly reduce stock. Add cream

and milk and return to simmer. Add second knob of butter

and cook until sauce coats back of a spoon.

Return chicken and any resting juices to pan and smother

chicken by turning through sauce. Serve in oven dish with a

beautiful salad on the side.

Smothered Chicken

Chilled Oat & Chicken Soup

with Jewelled Vegetables

Chilled Oat & Chicken Soup

with Jewelled Vegetables

Recipe / Raymond Capaldi for The Bare Bird

Serves: 4

100mL apple-cider vinegar

100g sugar

1 punnet blueberries

500mL chicken stock

600g The Bare Bird diced

chicken breast

600mL goat’s-milk yoghurt

250mL oat milk

Pinch cayenne pepper

Pinch sumac

120g celery, finely diced

120g green capsicum, finely diced

120g red capsicum, finely diced

1 large carrot, finely diced

4 baby Lebanese cucumbers,

finely diced

100g green peas (frozen are fine)

50mL olive oil

2 tsp toasted buckwheat

Bring vinegar and sugar to boil, then

pour over blueberries and soak for

24 hours in fridge.

Bring chicken stock to boil, add

diced chicken breast and blanch for

3 mins. Remove chicken and set aside.

Whisk yoghurt, oat milk, cayenne

pepper and sumac over low heat for

5 mins until just about to boil.

Add chicken and cook for further

3 mins. Once hot (do not boil), spoon

chicken out of mix and into serving

bowls. Top with all diced vegetables,

peas, and pickled blueberries. Pour

yoghurt and milk mix on top of each

bowl, add drizzle of oil and sprinkle

with toasted buckwheat for crunch.

Note: The protein and probiotics make

this a good post-workout meal, great

for gut health and muscle recovery.

You can serve this dish hot, as

goat’s-milk yoghurt and oat milk won’t

split, so can handle higher heat than

other milks. Enjoy!

EatWell | 63