Page 106 - COMING UNSTUCK by Sara tuck
P. 106
pot roast This is such a low-key,
comforting, Sunday-night
chicken kind of dinner.
with fennel, apples & cider
Serves 6 Preheat the oven to 170˚C (340˚F). Heat 1 tablespoon of oil
in a large frying pan over a medium heat and cook the pancetta
2 tbsp olive oil for 4-5 minutes until crispy. Remove with a slotted spoon, add
85g (3 oz) pancetta, sliced the onion and fennel slices, sea salt and pepper and cook
1 onion, chopped 10 minutes, stirring occasionally. Add the pancetta to the fennel
2 fennel bulbs, trimmed, and onion and stir to distribute, then pour into the base of
halved, sliced (reserve the a large casserole dish. Stuff the chicken cavity with garlic, lemon
stalks and fronds) and reserved fennel stalks then secure with a toothpick. Put the
sea salt & freshly ground pepper chicken on the vegetables, and pour cider around the base. Rub
1.4kg (3 lb) chicken the chicken with the remaining oil and season well with salt and
3 cloves garlic, squashed pepper. Cover and roast in the oven for 45 minutes. Remove the
2 lemon quarters lid, baste the chicken with some of the liquid, increase the heat
fennel stalks (from bulbs), to 180˚C (350˚F) and cook, uncovered, for 30 minutes, add the
roughly chopped apple wedges and cook (still uncovered) a further 20-25 minutes
330ml (11 oz) apple cider until the chicken is golden and the juices run clear when the
2 Granny Smith apples, cored, chicken is pierced with a skewer. (If you fancy, you can always
each cut into 10 wedges crank up the grill (broiler) for the last few minutes to get that
extra crispy skin…!) Rest for 5 minutes before garnishing with
reserved fennel fronds and serving with Paris mash (see p168),
blanched green (string) beans and a bowl of crème fraîche
swirled with Dijon mustard.
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