Click on the image, above to submit to Pinterest.

Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken)

Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken) is a classic Cymric (Welsh) dish for a chicken and vegetable casserole. The full recipe is presented here and I hope you enjoy this classic Welsh version of Welsh-style Chicken.

prep time

20 minutes

cook time

150 minutes

Total Time:

17 minutes

Serves:

4–6

Rating:

Tags : Chicken Recipes Fowl Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1 iâr ifanc, wedi glanhau a chlymu
4 tafell o facwn
225g moron
30g menyn
30g blawd
2 gennin
30g saim
1 nionyn canolig
1 bresych bychan
180ml stoc
halen a phupur du

Dull:

Toddwch y saim a defnyddiwch hwn i frwsio'r iâr drosdo. Trosglwyddwch yr aderyn i ddesgil casserol mawr cyn gwasgaru halen a phupur du amdano. Yn y cyfamser pliciwch y moron a'r nionyn cyn eu torri'n fân. Torrwch y bacwn hefyd. Yna ychwanegwch y bacwn a'r llysiau i badell gyda'r menyn. Ffriwch am tua pedwar munud cyn eu trosglwyddo i'r casserol. Nawr ychwanegwch y blawd i'r badell cyn ei ystwyrian i fewn i'r menyn yn y badell. Ychwanegwch y stoc yn araf, gan ystwyrian yn gyson a phan yn llyfn ychwanegwch y cyfan i'r casserol. Torrwch y cennin yn dafellau a thorrwch y bresych yn fychan cyn ychwanegu'r cyfan i'r casserol. Ychwanegwch halen a phupur cyn rhoi caead ar y cyfan. Trosglwyddwch y casserol i bopty wedi ei gyn-gynhesu i 190°C a phobi'r cyfan am tua 150 munud, neu nes fod yr iâr yn barod.

English Translation

Ingredients:

1 young chicken, cleaned and trussed
4 rashers of bacon
225g carrots
30g butter
30g flour
2 leeks
30g dripping
1 medium onion
1 small cabbage
180ml stock
salt and black pepper

Method:

Melt the dripping and use to brush all over the trussed chicken. Place in a large casserole and season liberally with salt and black pepper.

Meanwhile, peel the carrots and onions before chopping them finely. Also chop the bacon. Add the bacon and the vegetables to a pan along with the butter. Fry for about 4 minutes then transfer to the casserole dish. Scatter the flour over the pan and stir into the remaining butter. Slowly add the stock and stir into the flour and butter mix until the mixture is smooth. Then pour into the casserole.

Slice the leeks into thin rounds and shred the cabbage. Add these to the casserole and season well. Place a lid on the casserole then put in an oven pre-heated to 190°C and bake for about 150 minutes, or until the chicken is tender and cooked through.