Pot roast chicken with beans (poule au pot)

Method

1. Heat the oven to 200°C/180°C/gas 6. Heat a glug of oil in the casserole overa medium-high heat and brown the bacon for 3-4 minutes. Add all the onions/shallots and mushrooms and cook for a few minutes until browned, then mix in the carrots, leeks and celery and cook for a few more minutes to brown. Add the beans and nestle the chicken in the pot. Season well with sea salt and drizzle the chicken with a little olive oil.
2. Roast uncovered for 20 minutes, then pour in the stock and cider/wine and add the bouquet garni. Put the lid on, transfer to the oven and cook for 60-75 minutes until the juices run clear when you push a skewer into the thickest part of the leg (or a probe thermometer reads 72-75°C).
3. To serve, transfer the chicken to a chopping board and joint into 8 pieces. Stir the mustard (if using) into the sauce and return the chicken pieces to the pot to serve at the table.