Roasted Chicken in Cider and Leeks

Recipe from Amy Oboussier

This is a wonderful autumn and winter recipe. It’s sweet, rich, and comforting. The cider chosen for this recipe is Gray’s Cider, which has been made locally in the same way for 400 years and has a nice connection for us because it is made on Andy Gray’s ancestral farm.

Cooking the chicken in a pot with cider keeps the meat gorgeously moist. Plus, who doesn’t love a one-pot meal? Shove everything in and pop it in the oven, only one thing to wash up!

Serving Suggestions: This dish is quite rich and sweet, so I would recommend serving it alongside a bitter salad (perhaps radicchio or mustardy greens) and roasted or boiled potatoes.

Leftover Suggestions: In the unlikely event you have leftovers, cut up the remaining meat, add it to the cider/leek mixture, and mix in some butter beans to make a delicious stew.

Serves 4

Ingredients

1 Whole Chicken
3 tbsp Butter
4 Leeks, sliced
4 Shallots, sliced
5 Cloves of Garlic, roughly chopped
1 tbsp Wholegrain Mustard
500ml Gray’s Cider, or other dry farmhouse cider
250ml Chicken Stock
A handful of Hardy Herbs, like thyme, rosemary and sage, roughly chopped
100ml Cream
Salt and Pepper, to taste

Method

• Preheat the oven to 200°C (180°C fan, gas mark 6).
• In an oven-proof pot, large enough to fit your chicken, add your butter, leeks, shallots, herbs, and garlic. Fry over medium heat for 10 minutes until soft.
• Pour in your stock and cider and add the mustard. Stir to combine and season generously.
• Place the chicken in the pot, rub the exposed skin with oil, and season.
• Cover with the lid and place it in the oven for 40 minutes.
• Remove the lid and continue cooking for another 25 minutes, until the chicken is golden brown and the juices run clear when you pierce the thickest part of the thigh.
• Remove the chicken, cover, and let it rest.
• Return the pot to the stovetop over medium heat. Remove a few tablespoons of the hot liquid and whisk your flour into it. Return the liquid to the pot, along with the cream, and simmer until you have a thick sauce. Adjust the seasoning if needed.
• To serve, carve your chicken, portion it, and spoon over your sauce.