A one-pot meal wonderfully flavored with hard apple cider and root vegetables.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 chicken about 3 3/4 lb(1.7 kg), trussed||2 leeks, thickly sliced|
|2 tbsp vegetable oil||2 cups hard apple cider|
|1 tbsp all-purpose flour||1 bouquet garni (1 celery stalk, 4 thyme sprigs, 4 parley sprigs tied)|
|1 cup chicken stock||12 ounces baby new potates, scrubbed by unpeeled|
|salt and freshly ground black pepper||1/4 cup chopped fresh parsley|
|12 oz (350 g) baby carrots, peeled|
Preheat the oven to 325°F (160°C). Using kitchen twine, tie the chicken drumsticks together. Tie twine across the breast to secure the wings down. Heat the oil in a large flameproof casserole over medium heat. Add the chicken and brown on all sides. Transfer to a plate. Sprinkle flour into the casserole and stir for 2 minutes over low heat until barely browned. Stir in the cider and stock, and bring to a boil.
Return the chicken to the casserole, breast-side up. Add the bouquet garni and salt and pepper to taste. Cover and bake for 1 1/4 hours. Add the carrots, potatoes, and leeks. Return to the oven and bake for about 40 minutes more, or until the juices run clear when pierced.
Transfer the chicken to a carving board. Let stand for 10 minutes. Discard the bouquet garni. Carve the chicken, return to the pot, and sprinkle with parsley. Serve hot.
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