A comforting broth from Nigel Slater.
Ingredients
- 6 free range chicken thighs bone in ( about 1 kg)
- 3 tbsp olive oil
- 1 medium onion
- 350 g carrots
- 250 g swede
- 2 sticks celery
- 4 garlic cloves
- 8 sprigs thyme 8 sprigs
- 3 bay leaves
- 750 ml chicken or vegetable stock
- 500 g butternut squash or pumpkin
- 2 tbsp red miso paste or any you have
Servings:
Instructions
- Season the chicken, warm the oil in a large, deep pan, then brown the chicken lightly on both sides. While the chicken browns, peel and chop the onion, carrot and swede, keeping the pieces quite chunky, then roughly chop the celery. Remove the chicken from the pan and set aside.
- Return the pan to the heat and add the onion, carrot, swede and celery. Peel the garlic and add whole to the onions with the thyme and bay leaves.
- Continue cooking until the onions are soft and glossy (they should be sticky with the caramelised sugars left behind by the chicken), then return the chicken and any juices to the pan, pour in the stock and bring to the boil.
- Immediately lower the heat to a simmer and let the chicken cook, partially covered by a lid, for 30 minutes. Peel, seed and thickly slice the squash or pumpkin, then add to the pan and continue cooking for a further 20 minutes till all of the vegetables are tender.
- Stir in the miso paste, continue cooking for five minutes, then divide between bowls, ladling the broth over the chicken.
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