4 chicken thighs
2 carrots, cut into thick matchsticks
2 shallots, finely sliced
1 head garlic (from the terrace!)
Lots of dill, thyme, parsley
8 lemon or lime slices
Juice of 1 lemon or lime
In a pot that has a lid, put the thighs, and cover with lemon slices, carrots and shallot. Lay herbs on top. Squeeze juice over. Season well. Just cover chicken with water, bring to a simmer, and cook till the sauce is creamy-looking and the chicken very tender. About an hour. Remove lid and reduce sauce a little. Serve chicken on a bed of nutty-tasting basmati rice, and serve sauce in separate bowl or jug, and spoon over each helping.
This is a dish pale in appearance, saturated with flavour, and very good cold, for picnics.
Green salad, icy white New Zealand Sauvignon blanc...husband.