Boiled Chicken with Spinach Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients
1 large chicken (about 1.8kg) 
Boiled Chicken with Spinach Sauce Preparation:Method:Wash and dry the chicken then add to a large pot along with the onion, bay leaves and black peppercorns. Cover with water, bring to a boil then reduce to a brisk simmer, cover and cook for about 75 minutes or until the chicken is just tender and cooked through but still firm. Remove the chicken from the pot (use the stock for chicken soup) then set aside to cool until you can handle. Meanwhile, steam the spinach until well wilted then pass through a sieve to form a puree. Mix this puree with the white sauce and set aside. When cold enough to handle cut the chicken into serving pieces then melt the butter in a pan and use to fry the chicken until nicely golden all over. Add the chicken to an oven-proof dish, season well the cover with the spinach sauce. Place in an oven pre-heated to 180°C and cook for about 25 minutes, or until heated through and golden brown. Serve hot, garnished with halved hard-boiled eggs and accompanied with mashed potatoes and fresh vegetables. |
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