Rouge roast chicken with mushrooms

1. Preheat the oven to 200˚C, gas mark 6. Using your fingers, carefully loosen the skin over the chicken breast, being careful not to tear it, to make a pocket. Spread ½ the butter under the skin, tucking in a bay leaf and a thyme sprig on each side. Spread the remaining butter over the top of the bird and season with salt. Put the remaining bay leaf and thyme sprigs in the cavity.

2. Put the shallots and celery in a medium roasting tin and sit the chicken on top. Roast for 1 hour, basting and turning the vegetables halfway through. Remove the tin from the oven and carefully transfer the hot chicken to a plate. Gently tilt the tin and use a spoon to skim any excess fat off the cooking juices (once cool, store the fat in the fridge to use for roast potatoes). Add the mushrooms to the roasting tin, turning to coat in the juices. Evenly sprinkle over the flour, stir, then add the wine and stock, stirring to mix.

3. Return the chicken and any collected juices to the tin and roast for 30 minutes more, until golden, stirring the vegetables halfway through. Check that the chicken juices run clear when pierced at the thickest part of the thigh and that no pink meat remains. Transfer the chicken to a board, cover loosely with foil and leave to rest for 10 minutes. Meanwhile, put the tin on the hob over a medium heat and cook, stirring occasionally, until the liquid is glossy and reduced. Serve the chicken with the vegetables and sauce from the tin, scattered with extra thyme leaves. Roast potatoes and leafy greens make a good accompaniment.