Pot-roasted chicken with a cream and cider sauce

Pot-roasting is a good way to cook a chicken, because it stays moist and none of the cooking juices are lost.

It is also a nice lazy way to cook, because you just prepare the food, bung it in the oven and forget about it for about two hours.

I used a mixture of leeks, carrots and celery as the vegetables in the pot, with thyme, rosemary and sage as the aromatic component.

The chicken was rubbed with oil and placed on top of the vegetables and seasoned with salt and pepper.

Then, I poured in a bottle of cider, an off-dry one from Normandy, and put the covered pot in an oven at 170C for two hours.

After that time, I poured off the cider and juices and made a sauce with the addition of Dijon mustard, crème fraiche and beurre manié. This was sieved to ensure a nice smooth finish.

The chicken was so tender it was easy to pull apart and it was served with some creamy mash and some sautéed cabbage, plus some of the roasting vegetables and the creamy cider sauce.