Chicken buknade

This adaptation of a Tudor chicken dish that would have been eaten only by very wealthy families.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the marinade, put 2tbsp of the onion in a shallow ceramic or glass bowl and add the garlic, parsley, sage, nutmeg, ginger and vinegar. Season to taste, then mix.

Step 2

Score the chicken skin several times, then add to the marinade and turn to coat, rubbing the marinade in with your hands. Cover with clingfilm and chill for at least 1 hour.

Step 3

Preheat the oven to 180°C/fan 160°C/gas 4. Place the carrots, onion and celery in a casserole dish then mix in the chopped tomatoes, stock and herbs. Drain the marinade from the chicken into the veg, then season with salt and pepper.

Step 4

Cover and bake for 45 minutes or until the veg are tender.

Step 5

Meanwhile, heat the remaining 1tbsp onion in a frying pan, add the chicken and brown on both sides. Place into a roasting tin, cover with foil and bake alongside the veg for 30-40 minutes until the juices run clear when the chicken is pierced with a small knife.

Step 6

Shred the cabbage and steam it over a pan of boiling water for 3-5 minutes until just tender, then stir into the cooked veg with any chicken juices. Ladle the veg into bowls and top each one with a piece of chicken. Serve with warm bread rolls and butter, if liked.

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