I’ve never understood why we see the one-pot-wonder as something “lesser” cooks do. When we’re not cooking for guests, it’s what we chefs live off. I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all, and with its sweet-sharp kick of chutney, it’s the ultimate take-me-home hit I crave on a Sunday night in Nice.
Pastorie Hoender
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Serves: 4
INGREDIENTS
1 onion, chopped
200 g bacon, diced
1 L chicken stock
5 ml chicken spice
5 ml chili flakes
8 chicken portions, drumsticks and thighs
250 ml white rice
80 ml chutney
1 spring onion, sliced
For frying olive oil
METHOD
Preheat the oven to 180 ℃.
In a large cast iron pan add a generous amount of olive oil and sauté the onions. Once the onions are cooked add the bacon and fry until the bacon is crispy while stirring occasionally. In a large measuring jug whisk together the chicken stock, chicken spice, and chili flakes, pour into the pan and allow to simmer over a high heat for 5 minutes. Add the chicken portions and rice and boil with the lid closed for 15 minutes. Brush the chicken with the chutney using a pastry brush and roast in the oven for 1 hour. Finish with the sliced spring onion and serve.
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