Categories: December

Ingredients

• 250g small leeks, washed
• 450g parsnips, peeled
• 300g carrots, peeled
• 1 tbsp sunflower oil
• 1.5kg organic free-range chicken, jointed into 8 pieces
• 225g shallots or baby onions, peeled and halved if large
• 10 fresh sage leaves, plus 1 tbsp finely chopped sage
• 3 large sprigs fresh thyme, leaves picked
• 3 fresh bay leaves
• 600ml fresh chicken stock
• 1 tsp salt
• 1 tbsp butter, softened
• 1 tbsp plain flour
• 4 tbsp double cream

Directions

1. ice the leeks into 5cm rounds. Cut the parsnips across into 2, then halve the narrow end lengthways and chop the fatter end into 4. Halve the carrots lengthways, then cut each piece across into 2.

2. Heat the oil in a large flameproof casserole. Season the chicken pieces and fry in batches over a medium-high heat until browned all over. Transfer to a plate. Add the shallots or baby onions to the casserole and fry until lightly browned. Return the chicken to the casserole and scatter with the herbs, leeks, parsnips and carrots. Pour the stock in and season with the salt and black pepper to taste. Cover and simmer gently for 30 minutes.

3. Uncover the casserole, remove the chicken and vegetables with a slotted spoon, and set aside. Increase the heat slightly and continue to cook for 10 minutes, until the liquid has reduced a little.

4. Mix the butter and flour together into a smooth paste. Reduce the heat slightly, then whisk the paste into the liquid and simmer for 2-3 minutes until the sauce has thickened. Stir in the cream and chopped sage and adjust the seasoning if necessary. Return the chicken and vegetables to the casserole and reheat if needed.

5. Serve with steamed Swiss chard, tossed in butter with seasoning, and some buttery mashed potatoes.

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