recipe for Chicken Bouillabaisse has been reproduced
courtesy of Great
the heart of the Great
British Chicken message is a passion for the
importance of buying British chicken as it assures the
consumer of a certain standard whilst supporting UK
produce. Its remit is to educate British consumers about
the benefits of buying British chicken and how to identify
it as such by looking for the Red Tractor and Union
Jack on packs oc chicken or by asking their butcher.
Great British Chicken wants people to be able to make
an informed choice about the chicken they buy.
Chicken is the UK's favourite meat - it accounts for
43% of all the meat we eat in this country. This should
come as no surprise: not only is chicken tasty, versatile
and easy to prepare but it is also higher in protein
and lower in fat than red meat, making it a nutritious,
healthy choice that will tempt the whole family's tastebuds.
legend Sally Gunnell, who still holds the 400m hurdles
world record, is a big fan of British chicken.
an athlete, it was essential to eat lots of fresh, good
quality, nutritious foods and chicken was one of my
staple ingredients. Not only is it lower in fat than
red meat, its also higher in protein which
gives you energy.
not competing anymore apart for fun but
Ive maintained these healthy eating habits throughout
my life and try to feed my husband and three young sons
a balanced, nourishing diet.
a parent, and the daughter of a poultry farmer, Sally
is passionate about knowing where her meat comes from,
and supports local producers wherever possible.
eat chicken at least three times a week, and only British
will do. I ask my butcher, or if I'm in the supermarket
I always look for the Red Tractor and Union Jack. That
way I know the chicken was produced to high standards
and can be traced back to the British farm it cam from."
the web site for further information - Great
chicken . . . buy British
Choose chicken with the Red Tractor and Union Jack on
pack and you'll know it was produced to high standards
and can be traced back to the independently-checked
British farm it came from. Or ask your butcher if it's
French dish has always proved to be a winner and with
a new, British twist, this is the perfect choice for
simple, yet classy dining.
for Chicken Bouillabaisse
British chicken legs
Salt and black pepper
2 tbsp olive oil
2 large onions, sliced
1 sprig fresh thyme
Half small red chilli
150ml / 1/4pint dry white wine
2 cloves garlic, chopped
A pinch of saffron
1 small baguette, sliced
2 cloves garlic
1 egg yolk
Juice of 1/2 lime
150ml / 1/4 pt mild olive oil
600 ml / 1pt chicken stock
6 tomatoes, skinned and deseeded
chicken legs with salt and pepper and, if time allows,
leave covered for 24 hours in the fridge. When ready
to cook, wipe the chicken and trim any excess flesh
from the chicken legs.
the oil in a heavy based pan and add the chicken skin
side down and cook for about 6 minutes until coloured.
Remove the chicken and put to one side.
the onion to the pan, reduce the heat and slowly stew
the onions, stirring frequently to keep them from
the white wine and simmer until the liquid is reduced
by half. Add the thyme, garlic, saffron, chicken stock
to a simmer and return the chicken to the pan. Skim
off any scum that appears on the surface and simmer
for 35 minutes.
the tomatoes and cook for 10 - 15 minutes until chicken
is well cooked. Check the seasoning.
Meanwhile, pound the garlic in a mortar, add the egg
yolk and stir in the olive oil slowly and in a steady
stream. Season and add lime juice.
Toast the bread slices and put into a soup plate.
Add a spoonful of garlic sauce to the top of the bread,
and place the chicken leg on top. Pour the sauce over
and around. The remaining garlic sauce can be served
with permission of Great