CHICKEN HOT POT

Preparation Method :

• Heat the oil in a heavy-based pan. Season the chicken with salt, pepper and lemon juice.
• Fry the chicken on both sides until golden brown. Place in a heatproof mixing bowl that will fit inside your largest saucepan or steamer.
• Fry the vegetables for 2 minutes until golden brown. Spoon them over the chicken. Pour the stock, wine and port into the trying pan.
• Bring to the boil, scraping the sediment from the base of the pan. Pour over the chicken. Add the herbs. Season well with salt and pepper.
• Cover the bowl with foil or greaseproof paper and tie down with string.
• Place in a saucepan of boiling water with a tight-fitting lid, or in a steamer, and steam for 1½ hours. Check the liquid level frequently and add more boiling water if necessary-
• Remove the foil or paper. Pour the liquid from the chicken into a small saucepan.
• Arrange the meat and vegetables in a warmed serving dish and keep warm.
• Boil the stock to reduce to a syrupy consistency.
• Spoon over the meat and garnish with sprigs of herbs.