Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game. Blagdon Farm Shop
Milkhope Centre, Berwick Hill Road, Blagdon NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk
Chicken broth with lemon and pasta
Ingredients
- 2 tbsp olive oil, divided
- 500g boneless skinless chicken thighs, cut into chunks
- sea salt
- freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 sticks celery, diced
- ½ tsp dried thyme
- 1 litre chicken stock
- 200ml water
- 2 bay leaves
- 75g orzo pasta
- 1 sprig rosemary
- 1 lemon, juice
- 2 tbsp fresh parsley, chopped
Method
- Heat 1 tbsp olive oil in a large casserole dish over a medium heat.
- Season the chicken with salt and pepper, add to the casserole dish and sear until golden on each side (about 2-3 mins).
- Remove from the dish and set aside.
- Add another 1 tbsp oil to the casserole, add garlic, onion, carrots and celery and cook, stirring, until tender (about 5 mins).
- Add the thyme and cook for a further 2 mins.
- Add the chicken stock, bay leaves and water, and bring to a boil.
- Stir in the pasta, rosemary and seared chicken.
- Reduce the heat and simmer until the pasta is tender - about 10-12 mins.
- Stir in lemon juice and parsley, season with salt and pepper to taste and serve hot with green beans or salad.
