Chicken in a pot

	serves 4
	prep 10 minutes cook 1 3 / 4 hrs
	large flameproof casserole
	freeze after step 3, once cooled completely, for up to 3 months; thaw at room temperature, then reheat

Ingredients:

2 tbsp sunflower oil
1 chicken, about 1.5 kg (3lb 3oz), cleaned and trussed
1 tbsp plain flour
500ml (16fl oz) dry cider
250ml (8fl oz) chicken stock
1 bouquet garni
salt and freshly ground black pepper
350g (12oz) baby carrots, scraped
350g (12oz) baby new potatoes
2 leeks, thickly sliced
2 tbsp chopped parsley

Prepare Ahead:

Steps 1–3 can be prepared up to 2 days in advance. Slowly bring to the boil before completing step 4.

Preparation:

1 - Preheat the oven to 170°C (325°F/Gas 3). Heat the oil in the casserole over a medium heat. Add the chicken and brown on all sides, then lift out and set aside. Sprinkle the flour into the casserole and cook, stirring, for 2 minutes. Stir in the cider and stock and bring to the boil.

2 - Return the chicken to the casserole, breast-side up, and add the bouquet garni and salt and pepper to taste. Cover and put in the oven for 1 ¼ hours. Add the vegetables and baste the chicken.

3 - Return the casserole to the oven for 30-45 minutes, or until the vegetables are tender and the chicken juices run clear when you pierce the thickest part of a leg.

4 - Remove from the oven and leave the chicken to stand in the broth for 10 minutes, then taste and adjust the seasoning. Sprinkle with the parsley and serve hot.

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