Pot-roasted Chicken Bits (with Polenta and Swiss Chard)

After a weekend of over-indulgence, involving heaps of Szechuan peppers and many drinks (there were things to celebrate), I wanted to make something reassuring on Sunday night. This was it.

Served Two


4 chicken bits (two thighs, two drumstricks)

5 garlic cloves, skin on, bashed slightly with the flat of a knife

8 small carrots, quartered lengthways

1 leek, cut into inch-long sections

1 glass sherry or white wine

knob of unsalted butter

How I made it:

Melt a knob of butter in a heavy-bottomed pan, season the chicken with salt and pepper then add to the pan and seal well until the skin is browned. Throw in the garlic and toss with the chicken. Put in the rest of the ingredients and toss around. Cover with water and bring to a bubbling simmer. On a low heat cook uncovered until the water has reduced to leave a generous amount of sauce/gravy (about 30-40 mins). Season well with salt and some black pepper.

Eaten with:

Steamed Swiss chard, and polenta flavoured with butter and salt.

NB. I made a yogurt and dill mixture seasoned with salt and lemon to dollop on top of this, but while it was really nice, it was decided by us that it was inessential.


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