Ingredients
- 200mls chicken stock
- 2tsps Piment d’espelette or smoked paprika
- 2 bay leaves
- A good spring of thyme
- Medium sized chicken (1.4kg approx)
- 500g baby potatoes
- Salt and black pepper
- Olive oil
- 4 eggs, boiled to your taste
- 200mls sour cream
- 100mls natural yoghurt
- Drizzle of honey
- A selection of salad leaves and vegetables
1 Set the oven to 175 degrees Celsius.
2 Pour the chicken stock into a pot that will fit the chicken comfortably.
3 Add the spice and whisk through, then add the bay leaves and thyme and sit the chicken on top. Tumble in the potatoes, season and drizzle everything with a little olive oil.
4 Cover and cook in the oven for one hour covered and one hour uncovered.
5 Remove from the oven, allow to cool, remove the chicken and the potatoes and strain the cooking juices into a bowl and allow the fat to rise to the top.
6 Skim the fat from the juices then pat once or twice with a sheet of kitchen towel. This will ensure most of the fat is removed.
7 Whisk sour cream, yoghurt and honey into the juices and season.
8 Put the chicken on to a large platter and cut a few slices off for easy access.
9 Arrange the salad, halved eggs, vegetables and potatoes all around in an artful way and serve the dressing on the side for everyone to help themselves.
