|6||Chicken drumsticks, free-range (Main)|
|6||Bone-in chicken thighs, free-range (Main)|
|1 stick||Celery, sliced 2cm thick|
|1||Leek, (white part only) thinly sliced|
|8 small||Potatoes, well scrubbed|
|12||Baby carrots, well scrubbed|
|1 Ltr||Chicken stock|
|1||Lemon, use the zest only|
|150 g||Sugar snaps, or mangetout peas|
|250 g||Tomatoes (Main)|
|1 Tbsp||Wholegrain mustard (Main)|
|1 small||Garlic clove, finely chopped|
|2 Tbsp||Chives, finely sliced|
|2 Tbsp||White wine vinegar|
|3 Tbsp||Extra virgin olive oil|
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- Put the chicken, celery, leek, potatoes, carrots and stock into a large wide pan. Add half a teaspoon of salt and lemon zest and bring to the boil. Boil gently for 30 minutes or until the chicken is cooked and the vegetables are tender. Add the peas and simmer another 3 minutes.
- Meanwhile make the relish. Core the tomatoes with a small sharp knife and nick the skin at the top. Drop the tomatoes into a heatproof bowl and cover with boiling water. Leave for 20 seconds, drain and run under the cold tap until cold. Slip the skins off, halve the tomatoes and remove the seeds with a teaspoon. Discard the seeds and skins, finely chop the flesh and place in a small bowl. Add the mustard, garlic, capers, chives, vinegar and oil. Mix well, taste and season.
- Serve the chicken, vegetables and broth in wide plates with the relish on the side for spooning over each portion.