Rosemary roast chicken

Step 1/2

• ½ kg chicken leg
• 1½ cloves garlic
• 1½ leeks
• 1½ sprigs rosemary
• 125 ml hard cider
• 200 g canned white beans
• salt
• pepper

• oven
• braiser
• knife
• cutting board

Preheat the oven to 180°C. 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.

Step 2/2

• 15 g blue cheese
• 1½ tbsp light crème fraîche

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 a just few minutes, then you’re ready to serve. I like it just as it is, or with a side of steamed greens.

Enjoy your meal!