ingredients
Serves 4
1tbsp olive oil
1 x 3 ½ lb chicken
2tbsp grain mustard
2 carrots
1 onion
¼ pt chicken stock
1 glass dry white wine
1tsp white wine vinegar
1 carrot finely diced
1 onion finely chopped
1 leek (white part only) finely chopped
2oz unsalted butter
1tbsp chopped parsley
1tbsp chopped tarragon
1tbsp chopped chives
Peppermill
METHOD
- Heat the oil
- Take the oven ready chicken and colour on all the outside
- Put the oil into a big enough oven proof casserole
- Brush the chicken well with the mustard and stand in the casserole
- Roughly chop the carrots and onions and put into the casserole
- Cover with a lid and put into the oven at 180° c and cook for about one hour
- Test by pricking the thickest part of the leg for clear juices
- Meanwhile melt 1oz butter in a separate pan
- Add the diced carrot, onions and leeks
- Sweat slowly, do not colour
- When the chicken is cooked take out and allow to rest
- Add the stock, white wine and vinegar to the juices and vegetables and cook for 5 minutes
- Now strain this over the diced cooked vegetables and bring to the boil
- Check for seasoning, shake in the chopped herbs
- Put in the chicken and pour the broth over, serve