Ingredients

  • 4 Chicken Breasts
  • 4 Boneless chicken thighs
  • 500ml Freja Chicken Bone Broth
  • 500ml Red Wine
  • 3 shallots, finely sliced
  • 1 stick of celery, finely sliced
  • 2 carrots, finely sliced
  • 200g mushrooms, roughly chopped
  • 6 cloves of garlic
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp finely chopped thyme
  • 8 rashers of pancetta, finely chopped
  • Sea salt and cracked black pepper
  • 2 tbsp Dijon Mustard
  • 2 tbsp Tomato puree
  • 1-2 tbsp cold pressed rapeseed oil
  • Knob of butter
  • 1 tbsp plain flour

For the Mash

  • 6 Large Potatoes
  • 50g butter
  • 100ml Freja Chicken Bone Broth
  • 50ml whole milk
  • Seasoned to taste

For the Cabbage

  • 1 pointed white cabbage, shredded
  • 50g butter
  • 100ml Freja Chicken Bone Broth
  • 1 tsp grated nutmeg
  • Sea salt and cracked black pepper

 

Method:

  1. Start by searing your chicken in a hot casserole dish with butter, oil, salt, pepper, rosemary and thyme. Cook for 4-5 mins until lightly browned and then remove from the pan and add pancetta and all you chopped veg.
  2. Sauté for 5-10 mins and sprinkle with flour. Return the chicken to the dish and then add wine, mustard and tomato puree and Freja Chicken Bone Broth. Reduce the heat and cook on a low simmer for 35-40 mins. Season to taste before serving with chopped parsley.
  3. Serve with bone broth enriched mashed potato and buttery braised cabbage with grated nutmeg.