Pastorie Hoender


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


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


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.