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    Heavenly herbs

    Oct 23, 2020 6 minutes
    BY CARMEN NIEHAUS
    PICTURES:
    JACQUES STANDER

    I ALWAYS tuck bunches of herbs around meat and vegetables in the roasting pan before popping it into the oven. And I love turning herbs into quick sauces I keep in a coffee jar in the fridge – ideal for when preparing meals in a hurry. This also means any herbs that would otherwise stay forgotten in the veggie drawer are put to good use.

    CREAMY CHICKEN WITH WHITE WINE AND BOUQUET GARNI

    A bouquet garni consists of classic herbs such as rosemary, thyme, parsley and bay leaves, tied together and added particularly to meat dishes and stews.

    SERVES 4 PREPARATION: 30 MIN COOKING: ABOUT 1 HOUR

    BOUQUET GARNI

    1 sprig each fresh rosemary, thyme and parsley
    2 bay leaves

    CHICKEN

    8 chicken pieces (thighs and drumsticks)
    salt and pepper
    30ml (2T) olive oil
    6 pickling onions, peeled
    3 leeks, sliced and rinsed
    4 garlic cloves, crushed
    80ml ( c) brandy (optional)
    500ml (2c) white wine
    250g whole brown mushrooms
    250ml (1c) cream

    TO SERVE

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