Name: Pot-roasted chicken with black olives
Cook time: 65 min
Total time: 65 min
Yield: 6
Ingredients: 1 x size 14 free-range, corn-fed chicken; several sprigs rosemary; pared rind of 1 orange; 2 tablespoon butter; salt and freshly ground black pepper; 1 head of garlic, broken into cloves, peeled; 12 black kalamata olives; 1/4 teaspoon fennel seeds; 1/4 cup dry white wine; 1/4 cup chicken stock; arrowroot or crème fraîche, for thickening the juices (optional); 1 tablespoon chopped parsley to finish

Ingredients

1 x size 14 free-range, corn-fed chicken

several sprigs rosemary

pared rind of 1 orange

2 tablespoon butter

salt and freshly ground black pepper

1 head of garlic, broken into cloves, peeled

12 black kalamata olives

1/4 teaspoon fennel seeds

1/4 cup dry white wine

1/4 cup chicken stock

arrowroot or crème fraîche, for thickening the juices (optional)

1 tablespoon chopped parsley to finish

Method

1.Rinse the chicken inside and out, and remove any visible fat. Drain and pat dry with paper towels.

2.Put a sprig of rosemary and a strip or two of orange peel into the cavity, then tie the legs and parson’s nose together with string to close the cavity – loop the string around the chicken and tie it in a bow for easy removal.

3.Choose a casserole in which the chicken will fit snugly, and heat it over a low to medium heat before adding the butter.

4.Turn the heat to low and add the chicken with the breast facing down to start. Keep the heat at a nice sizzle without letting it get so hot that the butter burns. Brown the chicken all over (allow about 15 minutes) including the sides. Season with salt and pepper.

5.Turn the chicken so the breast faces up. Add the garlic, olives, fennel seeds and the remaining rosemary and orange peel to the pan and let the garlic brown a little.

6.Pour the wine around the sides of the chicken, let most of it evaporate, then pour around the stock. Bring to the boil, then immediately turn the heat down to very low and cover with a lid. Cook for about 1 hour 20-30 minutes, or until it’s so tender that the thighs part easily from the cavity and the meat is nearly falling off the bone.

7.Transfer the chicken, olives, orange rind and garlic to a plate and cover loosely with tin foil. Pour the juices into a fat-separating jug and return the fat-free juices to the casserole, or scoop off the fat from the juices with a large spoon. If there’s very little juice remaining, add a little stock.

8.Gently bubble up the juices, adding any juice that comes out of the chicken as it rests, then turn off the heat. Add more stock and thicken the juices with a little arrowroot mixed with water, or simply swirl in a little crème fraîche.

9.Carve the roasted chicken into joints, discarding the skin if wished, and arrange it on a large heated platter with the olives and garlic. Spoon over the juices and sprinkle with parsley. Serve immediately.

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Ingredients

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