Pot-roast chicken with leeks and winter salsa verde
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 100g smoked streaky baconchopped
- 1 whole Label Anglais chickenapprox 1.6kg
- 3 sprigs thyme
- 2 large leekstrimmed and very thickly sliced
- 2 celery stickstrimmed and very thickly sliced
- 200ml white wine
- 200ml chicken stock
winter salsa verde
- 3 drained anchovies in olive oil
- 1 clove garlicpeeled and roughly chopped
- a handful celery leaves
- a large handful flat-leaf parsleychopped
- 2½ tbsp red wine vinegar
- 2 tsp of finely chopped rosemary
- 2 tsp of finely chopped sage
- 120ml extra-virgin olive oil
Nutrition: per serving
- kcal771
- fat56.8g
- carbs4.2g
- fibre3g
- protein52.1g
- salt1.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp oil in a lidded casserole large enough to hold the chicken. Add the bacon and cook, stirring, until it begins to brown. Push the bacon to the edges of the pan and add the chicken, breast- side down. Cook for about 3 minutes on each side, until golden-brown all over. Turn it breast-side up to finish.
step 2
Add the thyme sprigs, leeks and celery to the pan with the wine and chicken stock. Put the lid on and roast in the oven for 1½ hours.
step 3
Meanwhile, make the salsa verde by blitzing all the ingredients together in a small food processor to make a textured sauce. Taste and add a litle more red wine vinegar or oil if needed. Serve the chicken, vegetables and pan juices with spoonfuls of salsa verde.
