Dad’s Poached Chicken for Mother’s Day

Mother’s Day has been around much longer than what most of us would think. Ancient Greeks dedicate their annual spring festival to Rhea, the mother of many deities. The Romans made offerings to their Great Mother of Gods, Cybele. The Roman Catholics celebrated this festival on the fourth Sunday in Lent in honor of Mary, mother of Christ. England was the first to expand this holiday to include all mother and called it Mothering Sunday.

 In the United States Anna Jarvis started in 1905 lobbying prominent businessmen, Presidents Taft and later Roosevelt to support for a special day to honor mothers. Legend has it that she was motivated by the life work of her mother also called Annam who organized a day to raise awareness of poor health conditions in her community 50 years ago. Young Anna remembered a Sunday school lesson that her mother gave in which she said, "I hope and pray that someone, sometime, will found a memorial mother's day. There are many days for men, but none for mothers."

 In 1914 Anna’s hard work paid of and President Woodrow Wilson signed a bill recognizing Mother’s Day as a national holiday. Many countries then followed suit. Before her death in 1948, Anna Jarvis, enraged about the commercialization of the day said she regrets ever starting the tradition.

 I think many mother’s would support her. The main reason being that they still end up cooking for the family if Dad doesn’t’ take them out for a meal. With a full blown recession going that may just not be the prudent thing to do. So I thought a dish that Dad can do would be good thing this month. And it takes only one pot since Dad has to do the dishes as well.

 Having poached chicken for a Mother’s Day meal might surprise some. I guess it sounds boring and healthy (which it is). Not at all! It remains one of my all time favorites.

 Mother’s Day Poached Chicken and Vegetables.

 

Ingredients

 

1 x 2kg free-range, organic chicken
a handful of fresh flat-leaf parsley
4 bay leaves

1 chili, chopped and seeds removed
sea salt and freshly ground black pepper
2 handfuls of small potatoes, peeled

2 handfuls of baby carrots
2 handfuls of radishes
2 handfuls of baby marrows or petit pans

2 handfuls of fresh peas
2 handfuls of broad beans
freshly grated ginger
250 fresh cream
1 colander full of spinach
olive oil
a small handful of inner celery leaves

sea salt and black pepper

 Method

1.        Take the parsley and bay leaves and stuff the inside of the chicken with it. Take a large casserole or a big pot that will fit your chicken and put it inside.

2.                   Throw in the potatoes, cover with water and add a teaspoon salt.

3.                   Bring to the boil an then turn it down. Place the lid on and let it simmer for about 20 minute.

4.                   Add the carrots, radishes and marrows. Let is simmer for a another 30 – 40 minutes.

5.                   If the chicken is really soft, you can can now carefully remove it and put it in a serving dish.

6.                   Now add the peas, beans and spinach to the broth. Cook it for one minute an season to taste.

7.                   To dish it up, put some shredded chicken in a deep bowl, pour the delicious broth over it. As some celery leaves and a good dollop of cram in top. A drizzle of olive oil will round it off. It will look good and taste fantastic!

 Serves 4