1 organic chicken (1.3/5kg)
4 banana shallots – finely sliced
2 stalks of celery – finely sliced
2 inch ginger – peeled, cut into matchsticks
½ head of garlic
½ head fennel – finely sliced
Small bunch of dill
200ml white wine
Sprinkle of salt
½ tsp white pepper
2 fresh bay leaves
1 tin of borlotti beans
Preheat a Miele steam combination oven, setting it to 180ºC on the conventional heat setting at 50% humidity. This will keep your chicken plump and lock in moisture, while delivering a perfectly crisp chicken skin with bundles of flavour.
Prepare all ingredients and combine all vegetables and herbs in a large casserole dish before placing the chicken on top. Add the white wine, stock and a little oil and seasoning over the chicken to finish.
Place in the oven with a lid on for an hour, before giving it a stir and cooking for a further 20-30 minutes depending on the size/weight of your chicken.
Serve by placing the pot in the middle of the table for everyone to self serve, or remove some of the meat and serve in a soup or broth style.
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