Chicken in a Pot

• 1 chicken, about 3 3/4 lb (1.7kg), trussed
• 2 tbsp vegetable oil
• 1 tbsp all purpose flour
• 2 cups hard apple cider
• 1 cup chicken stock
• 1 bouquet garni (1 celery stalk, 4 thyme sprigs, 4 parsley sprigs tied)
• Sallt and freshly ground black pepper
• 12 oz (350g) baby carrots, peeled
• 12 oz (350g) baby new potatoes, scrubbed, but unpeeled
• 2 leeks, thickly sliced
• 1/4 cup chopped fresh parsley
• Large deep flameproof casserole

1. Preheat the oven to 325F (160C).
2. Using kitchen twine, tie the chicken drumsticks together.
3. Tie twine across the breast to secure the wings down.
4. Heat the oil in a large flameproof casserole over medium heat.
5. Add the chicken and brown on all sides.
6. Transfer to a plate.
7. Sprinkle flour into the casserole and stir for 2 minutes over low heat until barely browned.
8. Stir in the cider and stock, and bring to a boil.
9. Return the chicken to the casserole, breast-side up.
10. Add the bouquet garni and salt and pepper to taste.
11. Cover and bake for 1 1/4 hours.
12. Add the carrots, potatoes, and leeks.
13. Return to the oven and bake for about 40 minutes more, or until the juices run clear when pierced.
14. Transfer the chicken to a carving board.
15. Let stand for 10 minutes.
16. Discard the bouquet garni.
17. Carve the chicken, return to the pot, and sprinkle with parsley.
18. Serve hot.

chicken, vegetable oil, flour, apple cider, chicken stock, bouquet garni, ground black pepper, baby carrots, baby new potatoes, leeks, parsley

Taken from www.cookstr.com/recipes/chicken-in-a-pot-2 (may not work)