Chicken with vegetables

1. Rub the chicken (1.2 kg) with 20 g of butter. Put in a pot, cover with cold water and bring to a boil. Salt, pepper, add 1 bouquet garni. Cover and cook on low heat for 40 minutes.

2. Peel and wash 300 g of small turnips, 300 g of baby carrots and 200 g of small onions. Add them to the pan and cook for 30 minutes, uncovered.

3. Melt 20 g of butter in a pan over low heat. Remove the bouquet garni and serve the chicken with the vegetables. Coat them with melted butter.

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