Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > March 2019 > THE BATCH-COOK RECIPE

THE BATCH-COOK RECIPE

Make this simple French-style poached chicken when you have a bit of time, safe in the knowledge you’ll have the makings of a tasty little pilaf up your sleeve when time is short
1 CHICKEN = 2 FILLING MEALS

The master recipe

Provençal-style poached chicken

SERVES 6 WITH LEFTOVERS TO MAKE

ANOTHER MEAL. HANDS-ON TIME 10 MIN,

SIMMERING TIME 50 MIN

FOOD TEAM’S TIP

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - March 2019
If you own the issue, Login to read the full article now.
Single Issue - March 2019
$5.49
Or 549 points
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
36%
$41.99
Or 4199 points
6 Month Digital Subscription
Only $ 3.66 per issue
SAVE
33%
$21.99
Or 2199 points

View Issues

About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.