One-Pot Poached Lemon and Caper Chicken
A whole chicken poached low and slow in one pot, finished with a bright lemon, caper and parsley topping — Mediterranean in spirit, and just as good spooned over pasta as it is served as a simple broth.
Serves 2–4 · Easy · Prep under 2 hours · Cook under 30 minutes
Ingredients
- 15ml olive oil
- 1 white onion, finely chopped
- 4 celery stalks with leaves, finely chopped
- 4 garlic cloves, finely chopped
- 1 whole free-range chicken (approx. 1.5kg), cleaned
- 2 litres organic chicken stock
- Sea salt and freshly ground black pepper, to taste
- 1 lemon, zested
- 1 small red onion, finely chopped
- A handful of parsley, finely chopped
- 50g capers, to serve
- 60g Parmesan, to serve
- Pappardelle pasta, cooked al dente, to serve
Method
- Warm the olive oil in a Le Creuset casserole over medium heat. Cook the onion and celery until softened, then stir through the celery leaves and garlic and cook for a further 5 minutes.
- Nestle the chicken into the pot and pour over the stock. Season, cover, and let it simmer gently for 35 minutes. Turn the chicken over and simmer for another 35 minutes, then take off the heat and rest, covered, for 10–15 minutes.
- While the chicken rests, stir together the lemon zest, red onion, capers and parsley in a small bowl.
- Remove the skin, shred the chicken, and serve in the broth or tossed through pappardelle with Parmesan and the lemon-caper mixture spooned over the top.
Recipe adapted from Le Creuset New Zealand.
