17 - Chicken and Cider Pot Roast

Ingredients

• 2tbsp vegetable oil
• 3 rashers streaky unsmoked bacon, chopped
• 2 cloves garlic, crushed
• 2 leeks, washed and sliced into rounds
• 2kg (4lb) chicken
• 300ml (9½fl oz) dry cider
• 4 sprigs thyme
• 2 bay leaves
• 8 small organic carrots, scrubbed
• 150ml (5fl oz) double cream
• 2tbsp Dijon mustard

Method

1. Preheat the oven to 180°C (gas mark 4). Heat the oil in a large, heatproof casserole dish over medium heat and cook the bacon, garlic and leek, stirring occasionally, for 5-10 minutes or until the leek has softened.
2. Add the chicken to the casserole, breast-side up, and pour in the cider to a depth of 2cm (¾in). Tuck in the thyme, bay leaves and carrots and season the chicken breast with a little salt and pepper. Cover tightly with foil or with a lid, and cook in the oven for 1 hour 45 minutes, basting occasionally with the pan juices. Remove the lid for the last 20 minutes to allow the chicken to brown.
3. Remove the chicken and vegetables to a warm dish. Skim any fat off the pan juices. Return to the boil and add the cream and mustard and simmer for about 5 minutes, or until thickened slightly. Remove the thyme and bay leaves and transfer the sauce to a jug. Serve the chicken and vegetables with the sauce.