Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 4

A whole chicken - cut into quarters, or 4 chicken portions

2 leeks, washed and sliced

50g butter

1tbsp plain flour

2 apples, peeled, cored and cut into thin wedges

150ml dry cider

200ml chicken stock

2 garlic cloves

3 sage leaves

salt and pepper

Chicken cooks beautifully in a casserole, releasing its own gentle favours, while allowing others to ride alongside. Apples and leeks are easy partners, adding a sweet autumnal twist to this stalwart staple.

  1. Gently fry the leeks in butter and then lay in a shallow casserole dish with the apple wedges.
  2. Brown the chicken in the same pan (add a little more oil or butter if needed) and once the chicken is browned on both sides, place on top of the leeks and apple.
  3. Add the flour to the pan and mix into a paste. After 2-3mins gradually add the cider and then once the mixture thickens, add the chicken stock, sage and garlic.
  4. Pour over the chicken pieces, cover and place in a pre-heated oven (gas 4/180°C) for approx. 1 hour (longer for really tender chicken).

Alongside whipping up tasty, seasonal recipes using produce from her own garden, Jo Arnell runs gardening workshops from her home in Woodchurch and offers expert advice on garden design and planting. hornbrookmanor.co.uk.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.