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Pot-roast chicken with leeks and winter salsa verde

Pot-roast chicken with leeks and winter salsa verde

Name: Pot-roast chicken with leeks and winter salsa verde
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 100g smoked streaky bacon chopped; 1 whole Label Anglais chicken approx 1.6kg; 3 sprigs thyme; 2 large leeks trimmed and very thickly sliced; 2 celery sticks trimmed and very thickly sliced; 200ml white wine; 200ml chicken stock; 3 drained anchovies in olive oil; 1 clove garlic peeled and roughly chopped; a handful celery leaves; a large handful flat-leaf parsley chopped; 2½ tbsp red wine vinegar; 2 tsp of finely chopped rosemary; 2 tsp of finely chopped sage; 120ml extra-virgin olive oil

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 1 hr and 45 mins

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Fuss-free way to cook a whole chicken, roasted in a pot, with leeks and stock makes a deliciously succulent dish. Serve it with a punchy herby salsa verde and all the usual roast dinner trimmings. This recipe uses a Label Anglais chicken, which is often slightly smaller than your usual bird.

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Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe here.

Ingredients

Nutrition

2 tbsp olive oil
100g smoked streaky bacon

chopped
1 whole Label Anglais chicken

approx 1.6kg
3 sprigs thyme
2 large leeks

trimmed and very thickly sliced
2 celery sticks

trimmed and very thickly sliced
200ml white wine
200ml chicken stock

winter salsa verde

3 drained anchovies in olive oil
1 clove garlic

peeled and roughly chopped
a handful celery leaves
a large handful flat-leaf parsley

chopped
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.

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