So named because the chicken is neither pouched not braised.
1 large chicken
2 tsp. garlic flavored olive oil
scant 1/2 cup white wine or dry vermouth
2-3 leeks, cleaned, trimmed and cut into approx. 2″ logs
2-3 carrots, peeled and cut into sticks
1-2 celery stalks, sliced into approx. 2″ pieces
approx. 2 quarts cold water
1 bouquet garni (mixed herb sachet or bag) or 1 tsp. mixed herbs
fresh parsley stalks, or a few sprigs, tied or banded together
2 tsp. sea or kosher salt
2 tsp. red peppercorns, or a good grinding of black pepper
To serve: chopped parsley leaves, chopped fresh dill, English mustard
Get out a large cooking pot with a lid that the chicken will fit snugly in. On a washable surface, un-truss the chicken and place it breast-side down.Press down until you hear the breastbone crack, then press down again so that the chicken is flattened slightly. Cut off the ankle joints below the drumstick, if need be.
Heat the oil in the pan and brown the chicken for a few minutes breast-side down. Turn up the heat, turn the chicken over and and toss in the cut off feet (if you have them). Still over a vigorous heat, add the wine or vermouth and let it bubble down a little before adding the leeks, carrots and celery.
Pour in enough water to cover the vegetables, then pop in the bouquet garni or your choice of herbs, and the parsley stalks. Sprinkle over the peppercorns.
Bring to a boil, clamp on the lid, reduce the heat and simmer for 1 1/2 hours, then leave with the lid still on for another 20-30 minutes.
Serve the chicken and accompanying vegetables in large bowls over brown basmati rice. Spoon the sauce in and add fresh parsley or dill on top. Serve with English mustard.