Chicken à la brun

I make this all the time. The recipe is from Larousse.

Six raw chicken thighs, rinsed and patted dry. It was a sunny evening.

Heating bacon rind in the pan, so that some fat melts off, for initial lubrication.

After searing the skin and non-skin sides for a few minutes each. The pan is then moved to the smallest burner, and the heat turned down to the minimum.

After cooking for 45 minutes or more at the low temperature. Plenty of juices have come out of the chicken, which now looks paler for same reason.

The chicken has been removed from the pan. It is in a dish that is also covering the small pan in which leeks are cooking. The chicken pan is moved back to the larger burner and heated to reduce the juices. The half lemon was rubbed on the pan to de-glaze. The juice of the other half has been poured in.

After the juices have reduced and thickened, the chicken is returned to the pan for a few minutes and rolled around in the sauce.

On the plate with leeks and chard. The leeks were cooked in butter, water and caraway seeds.

Chicken Noodle Soup

Ingredients: Chilli oil (home-made), celery, chicken thighs, coriander, carrots, golden shallots (Thai ingredient, noodles, chicken stock in a can, chicken stock cubes, garlic

Heated the casserole in the oven

Raw chicken about to be roasted. There's chilli oil in the bottom of the pan. (Six thighs in total.

)

After the chicken has roasted, the stock is poured in. Onions, bay leaf, and golden shallots have been added. The lid is put on and it simmers gently for about 3 hours.

After simmering. The meat is removed, and the rest is poured through a sieve to remove the onions etc.

Supporting cast: Noodles boiling, carrots frying with caraway seeds and garlic in goose fat.

The roasted and boiled chicken is
shredded into three piles: Skin for cats, meat for soup, bones for discard.

Arty angle on the finished soup

Sensible angle on the finished soup, with coriander leaves stirred in