SERVES 4
PREPARATION 5 MINS
COOKING 1 HR 30 MINS
1 large, free-range chicken
8 baby turnips
12 baby carrots
8 baby leeks
2 small bulbs garlic
2 fresh bay leaves
6 sprigs of thyme
3 sprigs of tarragon
300ml (9½fl oz) chicken stock
1. Heat the oven to 180ºC (gas mark 4). Put the chicken in a large, deep casserole and surround it with the vegetables, garlic, bay and herbs.
2. Pour over the stock and bring it to the boil. Cover the casserole with a lid or tin foil and transfer it to the oven. Cook it for 1½ hours. Remove the lid about 20 minutes before the end of cooking time, to allow the chicken to brown.
3. Place the chicken and vegetables on a warm dish and check the sauce. Skim off any fat with a large spoon, adjust the seasoning and reduce over a high heat until it thickens slightly. Pour it over the chicken.
USEFUL TIPS
Serve straight from the pot, if you like. You can use water if you don't have any chicken stock.