Caucasian Chicken

Caucasian Chicken

1 (1 kg/2 lb) roasting chicken
2 onions
1 carrot
1 small celeriac
100 g/ 4 oz each cucumber and pumpkín
4 tablespoons oil
1 teaspoon salt
a generous pínch of pepper
bay leaf
pinch of ground fennel seeds
1 litre/1 3/4 pints water
65 g/2 1/2 oz lang-grain rice
1 large pickled gherkin
4 tablespoons sour cream


[1] Cut the chicken into quarters. Peel or scrape the vegetables and dice them finely. Heat the oil in a large flameproof casserole and brown the chicken quarters all over. Add the vegetables and fry, stirring continuously.

[2] Set the oven at moderate (180 C, 350 F, gas 4). Add the salt, pepper, bay leaf and fennel to the chicken and top up with the water. Wash and add the rice. Cover the pan and cook in the oven for 1 1/2

[3] Dice the pickled gherkin and just before serving stir it into the vegetables, with the sour cream.

Serves 4