Rosemary Roast Chicken

Name: Rosemary Roast Chicken
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
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

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Prep Time: 15 minutes

Cook Time: 55 minutes

Total: 70 minutes

Servings: 4

Author : Jamie Oliver

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Ingredients

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1kg (2 1/4lbs) mixed chicken thighs and drumsticks, skin on, bone in3 cloves of garlic3 leeks3 sprigs of rosemary250 milliliters (9fl oz) nice cider1 x 400 grams (14 ounces) tin of butter beans30 grams (1 1/4 ounces) Stilton cheese3 tbsp full-fat crème fraîche

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Instructions

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Step 1

Preheat the oven to 180˚C/350˚/Gas Mark 4.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.