Free Range Braised Chicken – for 4 people
1 free range chicken, jointed1 onion, finely chopped
2 cloves garlic, finely chopped
1 oz bacon/pancetta, finely chopped
2 carrots, finely chopped
2 sticks celery, finely diced
2 leeks cut into 1 inch chunks on diagonal
1/4 pt white wine
1 bay leaf
Sprig of thyme
Chicken stock to cover
Salt and freshly ground pepper
2 lbs peeled potatoes
2 oz butter
Freshly chopped parsley to serve
In a large casserole sweat the pancetta and all the finely chopped vegetables (except for the leeks) in some olive oil and a generous pinch of sea salt. Cook slowly over a medium / low heat until melting but not coloured, about 10 minutes.
Meanwhile sear off chicken pieces in a pan with some little olive oil, season with salt and pepper and add to the vegetables when ready.
Add the in wine and boil to reduce a little, then add the leeks and just enough stock to cover. Add the bay leaf and the thyme. Cook very gently until tender, 40 mins at the slowest simmer.
Cook the potatoes in boiling salted water. Drain when tender, hold onto a jug of the cooking water. Mash with butter until smooth and then add in enough of the cooking liquid to give a good soft mash.
Serve the chicken and vegetables with a little mash and some juice and lots of freshly chopped parsley.