ONE
By Jamie Oliver
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Ingredients
1kg free-range mixed chicken thighs & drumsticks, skin on, bone in
3 cloves of garlic
3 leeks
3 sprigs of rosemary
250ml nice cider
2 x 400g tins of butter beans
30g Stilton cheese
3 tablespoons half-fat crème fraîche
Top Tip
For a boost of veg, use a speed-peeler to remove the tough outer layers from the stalk of 1 head of broccoli, then spritz all over with a little olive oil and season with a pinch of sea salt and black pepper. When there’s 10 minutes to go on the chicken, place the broccoli directly on the bars of the oven to roast until beautifully tender.
Method
- Preheat the oven to 180°C/350°F/gas 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 little nuggets of Stilton and add the crème fraîche. Mix well, simmer for just a few minutes, then you’re ready to serve. I like it just as it is, or with a side of steamed greens.
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