Rosemary Roast Chicken
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Ingredients
- 1kg (2 1/4lbs) mixed chicken thighs and drumsticks, skin on, bone in
3 cloves of garlic
3 leeks
3 sprigs of rosemary
250ml (9fl oz) nice cider
1 x 400g (14oz) tin of butter beans
30g (1 1/4oz) Stilton cheese
3 tbsp full-fat crème fraîche
Method
- Preheat the oven to 180ËšC/350Ëš/Gas Mark 4.
Put the chicken into a large cold shallow casserole pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly, while you peel and finely slice the garlic, and wash, trim and very finely slice the leeks.
Pick and roughly chop the rosemary leaves, then add to the pan with the garlic and leeks, season with sea salt and black pepper, mix well and cook for a couple of minutes to soften slightly.
Make sure the chicken is skin side up, then pour in the cider, half drain and add the beans, and roast for 45 minutes or until the chicken pulls easily away from the bone.
Move the pan to a medium-high heat on the hob. Bomb in the little nuggets of Stilton and add the crème fraîche. Mix well, simmer for just a few minutes, then you’re ready to serve.
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