ingredients
servess 6
4 lb roasting chicken
grated rind and juice of 1 large lemon
1 large onion, sliced
1 large carrot, sliced
1 bouquet garni
1/2 teaspoon black peppercorns
1 1/2 cups long grain rice
salt
freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
3/4 cup walnuts, chopped
1/4 cup chopped chives
2 tablespoons chopped parsley
1 large egg yolk
2/3 cup thick cream
1/2 head of lettuce, shredded
method
1. Put the chicken in a saucepan which is a good fit and add the lemon rind, onion, carrot, peppercorns and bouquet garni. Pour in enough warm water to cover the chicken thighs and bring to the boil. Cover the pan and simmer gently for 1 1/2 hours or until the chicken is tender.
2. Remove the chicken from the pan and keep warm. Strain and measure the cooking liquid and return 2 1/2 cups of it to the pan. Boil briskly until reduced to 1 2/3 cups. Set this aside for the sauce.
3. To cook the rice, you will need twice its volume in unreduced cooking liquid, that is, 3 cups. Add water if necessary to make up the amount and salt to taste. Bring to the boil, add the rice, stir once, cover the pan and simmer very gently for 25 minutes or until the rice is tender and the liquid has been absorbed.
4. Meanwhile, melt the butter in another saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the reduced cooking liquid and the lemon juice and bring to the boil, stirring. Simmer, stirring, until thickened.
5. Fold most of the nuts, chives and parsley into the rice, season with pepper and spread out on a warmed serving platter. Joint and skin the chicken and arrange the pieces on the rice.
6. Combine the egg yolk and cream. Add a little of the hot sauce, then stir this mixture into the rest of the sauce. Heat through gently without boiling. Season.
7. Pour the sauce over the chicken and sprinkle with the rest of the nuts and parsley. Arrange the lettuce around the chicken and sprinkle with the remaining chives. Cooking time: 2 1/4 hours
