Ingredients

• 4 spring chickens or poussins (or a jointed bird)
• 1 small handful of fresh parsley and tarragon leaves picked but stalks retained
• 2 heaped tablespoons plain white flour
• Extra virgin olive oil
• 1 white onion peeled and finely chopped
• 2 cloves of garlic peeled and finely sliced
• 1/2 celery heart finely sliced
• 2 good knobs of butter
• 2 glasses of crisp white wine
• 565ml (1 pint) chicken stock
• 3 small gem lettuces, quartered
• 1 small bunch of seedless grapes, halved

Description

A Really Fresh Tasting Chicken Stew. I Serve This With Baked Pots Or Bread For All The Lovely Sauce

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