Roast Chicken & Cider Stew | Great British Food Awards
www.greatbritishfoodawards.com
Preheat the oven to 220ºC/ Fan 200ºC/ Gas 7.Roughly chop the fennel, carrots and onions into 6–8cm chunks or wedges, then scatter in the base of a large...
Ingredients
- 1 fennel bulb
- 3 carrots
- 2 onions
- 2 garlic bulbs
- 1 large whole chicken, 1.5–1.8 kg
- 10g of fresh thyme, oregano and sage
- 10g parsley
- 1 lemon, cut into wedges
- 40g butter
- 500ml can cider
- 500ml chicken or veg stock
- 400g can of borlotti beans, drained and rinsed
- A splash of double cream (optional)
- Olive oil, for roasting
- Sea salt and freshly ground pepper
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