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
- 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.
- 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.
- 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.
Top tips
Tip
As a general observation about all ingredients, but particularly chicken, you really do get what you pay for. The success of this recipe depends on the quality of the ingredients used. Buy a nice large chicken (2.4 kg) if you can find one.
