French Chicken Recipes, French Cuisine

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Chicken Juba - Chicken With Onions and Potatoes

Preparation time: 15 Minutes
Cooking time: 50-60 Minutes

"I enjoyed your recipe for Duck Breast with Garlic the other night; it was delicious so I thought I'd share one with you for the website. Joanna & Nick www.nickskithreevalleys.co.uk"

I saw people at the table next to me having a dish like this in a small restaurant in north Provence and so I made up my own version at home.

Make it with local free range chicken legs or divide up a whole chicken into pieces. We served it last year in our ski chalet (Chalet Juba) and it was very popular hence the name.

Ingredients: Serves 4
25g butter
3 medium onions chopped fine
2 tablespoons plain flour
4 cloves garlic crushed
50ml double cream
75ml white wine
75ml chicken stock
4 large chicken legs
1 kg potatoes skin-on sliced
12 shallots peeled
1 teaspoon dry rosemary
Salt and pepper to season
1 tablespoon chopped parsley to serve

Cooking Instructions:

1. Melt half the butter in a pan and brown chicken legs and shallots. Remove and put aside.

2. Add remaining butter and sweat onions and garlic.

3. Add the flour and stir to make a roux. Cook roux briefly then add the cream, wine and chicken stock whisking all the time to make a rich sauce. Whiz up with hand held blender to break up the onion and garlic until you have a smooth rich sauce. Add more liquid if sauce is too thick. Whisk in rosemary and season to taste.

4. Lightly grease a casserole with butter and line with � of the potatoes. Place the chicken legs on top and arrange the remaining potatoes and shallots around the chicken legs.

5. Pour the sauce over everything and cook at 180C for 45 to 60 minutes. Baste chicken legs with the sauce occasionally during cooking.

6. Sprinkle with chopped parsley and serve with plenty of steamed vegetables.

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