Ultimate Roast Chicken & Leek-and-Fennel Sauce recipe | TASTE
Savour the flavours of a perfectly roasted free-range chicken accompanied by a rich creamy sauce made with leeks, fennel, and fresh herbs. A delightful meal.
Ingredients
- 1 whole free-range chicken
- Sea salt and freshly ground black pepper, to taste
- ⅓ cup extra virgin olive oil, plus extra for dressing the beans
- 200 g leeks, washed and sliced
- 100 g baby fennel bulbs, washed and shalved lengthways
- 2 T chicken stock powder
- 1 ½ cups cream
- 1 thyme, sprig
- 150 g fennel fronds, chopped
- 150 g French beans, trimmed
- ¼ cup Italian parsley, chopped, to garnish
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