One-Pot Poached Lemon and Caper Chicken

• 15ml olive oil
• 1 white onion, finely chopped
• 4 celery stalks with leaves, finely chopped
• 4 garlic cloves, finely chopped
• 1 x 1.5kg whole free-range chicken, cleaned
• 2 liters organic chicken stock
• Sea salt and freshly ground black pepper, to taste
• 1 lemon, zested
• 1 small red onion, finely chopped
• Handful parsley, finely chopped
• 50g capers, to serve
• 60g Parmesan cheese, to serve
• Pappardelle pasta, cooked al dente to serve

Heat a Le Creuset 24cm Signature Round Casserole over medium heat and add olive oil. Sauté the onions and celery until translucent and soft, then add the celery leaves and garlic cloves. Sauté for another 5 minutes.

Add the chicken, top with stock and season with salt and pepper. Cover with the lid and bring to a simmer. Cook the chicken for 35 minutes. Turn the chicken around and cook for another 35 minutes. Turn the heat off and allow chicken to sit for 10-15 minutes.

In a small mixing bowl, combine lemon zest, finely chopped red onion, capers and parsley, set aside for serving.

Remove the chicken skin and shred the chicken. Enjoy as a lovely summery broth or with pappardelle pasta with generous gratings of Parmesan cheese.