This Swiss dish was brought to my attention by the farmers at Ferme Reveuse. It’s a play on an Indian curry with a few changes. For instance, it uses cream instead of coconut milk! My recipe includes a home made curry blend but feel free to just substitute with curry powder.
I always loved when my mom would make this Serbian Pileći paprikaš braised chicken growing up. I’m happy to share my version with you with simple pantry ingredients and a delicious whole chicken. Ingredients:
1/4 cup olive oil + 2 tbsp
1, 2.5kg ferme reveuse chicken, cut into 8
salt and black pepper to taste
1 & 1/2 lbs onions, peeled and sliced
5 cloves garlic, peeled and crushed
2 tbsp paprika
1 cup passata
1 cup chicken stock
2 bay leaves
This recipe comes to you after my previous roast chicken recipe. If you followed that recipe, you’d have saved your chicken legs and wings for this very recipe! You can really get a lot out of a large chicken. Check out the recipe below.
In these times we’re conscientious of making the most of our hard earned dollar and the meat we buy from it. It’s especially desirable to me to make the most of the hard work of local farmers and the life of the animal that we cook. That’s why I’m about to do a series on how to stretch out a big local chicken into 3 recipes!
I’ll show you how to make a broth infused with those classic Vietnamese pho flavours you love using the trendy Instant Pot. Please don’t hold me to the fire on this one, I know that it isn’t traditional to pressure cook the ingredients for a classic pho but trust me, this’ll curb your cravings. PLUS you get to use up that left over chicken carcass you’ve kept in your freezer after roasting a whole chicken.
