INGREDIENTS
350 gs
jerusalem artichokes
3 tbsps
lemon juice
8
a mix of legs and thighs
12
shallots lengthways
12
garlic cloves
1
lemon
1 tsp
saffron threads
50 mls
olive oil
150 mls
water
1 tbsp
peppercorns slightly
10 gs
thyme
20 gs
tarragon
2 tsps
salt
1/2 tsp
pepper