Not quite sure what to call this dish … I think I copied it into a notebook from a newspaper supplement that was talking about food that blokes could cook, or perhaps it was food that blokes would like to eat. Whatever. It meets all my prerequisites – simple to make, limited ingredients, and good taste. So here goes …
Preheat oven to 200 C. Dry a chicken (I used size 14, free range) and season with salt & pepper, stuff with fresh thyme (happily we have a (now somewhat denuded) thyme hedge). In a cast iron casserole, heat 1 tbspn olive oil & 1 tbspn butter. Then add the chicken and brown on all sides.
Once the chicken is suitably browned (and it does brown beautifully), pour ½ cup white wine, ½ cup chicken stock & ½ cup cream over. Cover, put in oven, and cook for 50 minutes, basting twice.
After 50 minutes, add baby carrots & baby turnips (well, I couldn’t find any in the supermarket & used quartered parsnips instead; it’s the size of the veggies you add rather than the variety that matters). Re-cover, and cook for a further 15 minutes. By which time the veggies will be cooked.
Transfer the chicken & veggies to a serving dish to rest. Reduce the juices a little, if necessary, over a high heat, check seasoning, spoon over the chicken.
And, for an easy, special-looking, mid-week meal, this takes some beating.