Serves 2-3

Pot-roast cider chicken with creamy onions and little gem lettuce recipe

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Takes 15 minutes to make and 1½ hours to roast

1.5kg whole free-range chicken
330ml dry cider
2 large onions, sliced
4 sprigs fresh thyme, leaves picked
142ml pot double cream
4 little gem lettuce hearts, quartered

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1. Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a large casserole, pour over the cider and stir in the onions and thyme. Season, cover and roast for 45 minutes.
2. Uncover the chicken and roast for a further 45 minutes, until golden on top and cooked through. Transfer the bird to a plate to rest for 5 minutes.
3. Put the casserole on the hob over a low heat and pour in the cream to warm through. Add the lettuce, cover and cook gently for 3-4 minutes, until the lettuce is tender. Season to taste.
4. Carve the chicken and serve with the lettuce, pan juices and some mashed potatoes.

Nutritional info

Per serving (based on 3): 663.6kcals, 32.7g fat (17.8g saturated), 74.6g protein, 11.3g carbs, 8.9g sugar, 0.7g salt.

Chef's tip

Replace the little gem lettuce with peas, if you like.

Wine Recommendation

A local, farmhouse dryish cider would be best here.

Pot-roast cider chicken with creamy onions and little gem lettuce recipe

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