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Pot-roast chicken with bacon, cider & caramelised shallots
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2 tbsp olive oil
200g smoked bacon lardons
200g echalion shallots, peeled and halved
2 leeks, cut into large chunks
2 cloves garlic, sliced
300ml dry cider
250ml hot chicken stock
6 sprigs fresh tarragon
1.8kg-2kg free-range chicken
1 tbsp Dijon mustard
5 tbsp crème fraîche
1. Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp olive oil in a large flameproof casserole, add the bacon, shallots and leek and fry for 3-4 minutes or until the bacon is just cooked and the vegetables start to turn golden and soften. Add the garlic and fry for another minute.
2. Add the cider, stock and 3 sprigs of tarragon and bring to the boil. Add the chicken, drizzle the skin with the remaining olive oil and season well. Cover with a lid and cook in the oven for 45 minutes.
3. Remove the lid and cook for a further 15 minutes or until the chicken skin is golden and the juices run clear when a skewer is inserted in the thigh. Using a slotted spoon, transfer the chicken and vegetables to a plate, cover and keep warm.
4. Put the casserole over a medium heat and bring back to the boil. Add the mustard, crème fraîche and remaining tarragon, finely chopped, and bubble until the juices thicken.
5. Carve the chicken, setting aside about 400g meat for the pie. Serve the rest with buttered mash, the vegetables and the pan juices poured over the top.
Typical values per serving:
This recipe was first published in January 2020.