Geranium Chicken with artichokes

Serves 4

 

1 whole fresh free-range chicken or breast and legs from a whole chicken

3 tbsp olive oil

300 ml dry white wine

6 leaves of lemon geranium, chopped

6–12 hearts of artichoke

2 baby fennel, cut in half

 

For the salad

1 purple carrot, peeled

1 white carrot, peeled

1 parsnip, peeled

 

Flower cress for garnishing.

 

 

  1. Cut out the breasts and legs and cut in half. Heat the oil in a pan and fry the chicken until golden. Add the white wine and the geranium. Salt to taste and cook for 15–20 minutes on medium heat. Cover with a lid.
  2. Add artichokes and baby fennel and cook for another 10 minutes.
  3. Prepare the salad. Use a slice mandolin and slice the carrots and parsnip thinly and soak in cold water.
  4. Serve the chicken with the thinly sliced, raw vegetables and garnish with flower cress.