Rachel Allen's chicken open-pot roast recipe

• 3 tbsp Olive oil
• 1 Chicken, jointed into pieces or 4 thighs or breasts with skins left on
• 1 pinch Salt and freshly ground black pepper
• 450 g (15.9oz) New potatoes, unpeeled or larger ones halved
• 2 Small leeks or 1 large leek cut into 3cm lengths
• 250 ml (8.8fl oz) Chicken stock
• 1 Sprig of tarragon
• 1 tbsp Tarragon, chopped
• 4 tbsp Lemon juice
• 1 tbsp Dijon mustard

1. Preheat the oven to 220C (425F), Gas mark 7.
2. You will need one large, wide casserole dish or oven proof saucepan.
3. Pour the olive oil into the casserole dish or saucepan on a high heat, then season the chicken pieces with salt and pepper and place, skin side down, in the hot oil.Cook for 4-5 minutes or until a deep golden brown, then turn over, so that the skin side is now on top, and add the potatoes and leeks.
4. Season with salt and pepper and gently stir on the heat for a further 2 minutes, being careful to keep the chicken skin side up.
5. Pour in the stock and add the sprig of tarragon.
6. Bring to the boil, then place in the oven, uncovered, and cook for about 30 minutes or until the potatoes are tender and the chicken is cooked through.
7. Remove from the oven, stir in the chopped tarragon, along with the lemon juice and mustard, and serve immediately.

olive oil, chicken, salt, new potatoes, leeks, chicken, tarragon, tarragon, lemon juice, mustard

Taken from www.lovefood.com/guide/recipes/12896/rachel-allens-chicken-openpot-roast (may not work)