Chicken Matelote

Directions

1. 1
   Top and tail the onions, then blanch them for 7 minutes in boiling salted water.
2. 2
   Run them under the cold tap and remove their skins.
3. 3
   Cut the carrots and parsnips into large matchstick strips.
4. 4
   Heat half the butter in a large casserole, until golden brown, and then stir in the flour.
5. 5
   Cook for 2 minutes, and then add the wine and stock, the onions and root vegetables, garlic, herbs, spring onion and spices.
6. 6
   Cover and simmer for half an hour.
7. 7
   Meanwhile, brown the chicken pieces in the remaining butter.
8. 8
   Add to the sauce and simmer for 30 minutes or longer until the chicken is done, turning the pieces occasionally and removing the breast pieces before they overcook.
9. 9
   Put the chicken on a hot serving plate with the onions and vegetable strips and keep warm.
10. 10
    Skim the sauce, which should be well reduced (if not, increase the heat and cook for 5 minutes or so longer).
11. 11
    Crush together 4 of the anchovy fillets with the capers and add them to the sauce.
12. 12
    Simmer for 1 minute, stirring constantly.
13. 13
    Taste the sauce and add the remaining anchovy fillets if you like, crushing them first.
14. 14
    Season to taste and serve.