Chicken in Pimento Mayonnaise

A community recipe by Rhyleysgranny

Not tested or verified by Nigella.com

Introduction

This is a wonderful dish for a large gathering. It looks lovely too. Bite sized chicken pieces in a rosy sauce flavoured with garlic and pimento. It can be divided quite easily for fewer people Serve with rice

Ingredients

Serves: 12

Metric Cups

5 chicken (whole, approximately 1.5kg each)
4 onions (skinned and halved)
4 sticks celery (washed and cut in half)
4 leeks (washed and halved - leave the green bits on)
1 handful fresh parsley
1 handful black peppercorns (a small handful)
2 teaspoons rock salt
1 lettuce (finely shredded - for garnish)
pimento mayonnaise
1 large egg
1 large egg yolk
½ teaspoon salt
black pepper (freshly ground)
1 teaspoon caster sugar
1 teaspoon dried mustard powder (a rounded teaspoon)
¼ litre sunflower oil
1 clove garlic (peeled and chopped)
2 tablespoons white wine vinegar
2 red peppers
⅛ litre boiling water

5 chicken (whole, approximately 1.5kg each)
4 onions (skinned and halved)
4 sticks celery (washed and cut in half)
4 leeks (washed and halved - leave the green bits on)
1 handful fresh parsley
1 handful black peppercorns (a small handful)
2 teaspoons rock salt
1 lettuce (finely shredded - for garnish)
pimento mayonnaise
1 large egg
1 large egg yolk
½ teaspoon salt
black pepper (freshly ground)
1 teaspoon superfine sugar
1 teaspoon dried mustard powder (a rounded teaspoon)
⅖ pint vegetable oil
1 clove garlic (peeled and chopped)
2 tablespoons white wine vinegar
2 red bell peppers
⅕ pint boiling water

Method

Chicken in Pimento Mayonnaise is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the chickens in a large pan or two and cover with cold water

Add vegetables parsley pepper and salt and bring to simmering point.

Simmer gently until each chicken when stuck in the thigh with a sharp knife runs with clear juices not even faintly tinged pink-about 1 1/2 hrs simmering.

Take the pan off the heat and let the chickens cool completely in the liquid which will ensure the flesh stays moist.

Strip the meat from the chickens cutting the larger bits into neat pieces.

Put in a large bowl to be mixed with Pimento Mayonnaise Pimento Mayonnaise Basic Mayonnaise Put egg and extra yolk into food processor with salt mustard powder freshly ground pepper and cast. sugar and whiz gradually adding the oil drop by drop and then in a very thin trickle.

The mayonnaise should be very thick. Whizz in wine vinegar. Grill the red peppers till the skin chars then put them in a poly bag for several minutes-you can then peel off the skins quite easily.

Cut each in half and remove the seeds then put the skinned peppers and garlic into food processor together with the boiling water then whizz this into the mayonnaise sauce. Mix he sauce into the chicken pieces so that all is thoroughly coated.

Arrange on large serving platters and surround with the finely shredded lettuce. If the amount of chickens is daunting use chicken breasts.

Make the pepper mixture first before the mayo. I used the creamed garlic you buy in little jars