Pot-roast chicken with tarragon gravy
2kg free-range chicken
1 tablespoon butter
1 whole garlic bulb, halved
2 leeks, chopped into 3cm pieces
2 carrots, chopped into 3cm pieces
20 shiitake mushrooms (or another kind of mushroom if you prefer)
2 tablespoons olive oil
375ml (11/2 cups) dry white wine
500ml (2 cups) hot chicken stock
Leaves from 1 bunch of tarragon
1. Preheat the oven to 220C. Turn the wings under the chicken and truss for roasting. Rub the chicken with the butter and garlic, then season.
2. Place leeks, carrots, mushrooms and more garlic in a casserole dish. Place chicken on top of vegetables, drizzle with olive oil and then pour the wine around the chicken (not over the top).
3. Roast for 30 minutes, then pour the hot chicken stock around the chicken. Reduce the oven to 180C, cover with a lid and roast for another 30 to 45 minutes.
4. Lift out the chicken and vegetables (keep covered and warm) and strain the pan juices into a saucepan. Simmer over medium heat until reduced and thickened to make a glossy gravy.
5. Add the tarragon leaves and check the seasoning just before serving with the chicken and vegetables.
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