Pot-roasted chicken with butternut squash and sage

Serves 6

• 1 lemon
• 2 fresh bay leaves
• 1 bunch fresh sage
• 1 whole chicken
• 2 tbsp olive oil
• 1 red onion
• 5 cloves garlic
• 12g butternut squash
• 1 large parsnip
• 2 400 g cans chopped tomatoes
• 2 tbsp creme fraiche

Step 1
So I browned the chicken with onions in a cast iron pot, then threw in the squash with some sage and tomatoes from the garden, and let it roast on the stove top.

Step 2
Put half the lemon, 1 bay leaf and half the bunch of sage inside the cavity of the chicken.

Step 3
Tie the legs together with kitchen string.

Step 4
Heat a large, heavy-based pot or saucepan over a medium heat.

Step 5
Add the olive oil and heat till hot.

Step 6
Brown the chicken a little on each side, for about 10-15 minutes or so in total.

Step 7
Remove from the pan and set aside.

Step 8
Add the onion to the pan and cook till it’s slightly softened, stirring occasionally.

Step 9
Put the chicken back into the pan, and add the remaining ingredients, finishing with the chopped tomato.

Step 10
Give it all a big stir, making sure that the vegetables are nestled around the chicken.

Step 11
The meat doesn’t need to be covered by the liquid.

Step 12
Once the lid is on, the chicken will steam and become nice and tender.

Step 13
Cover with a lid and reduce the heat to medium-low, so it simmers away gently for about 45 minutes.

Step 14
Check the chicken is cooked by inserting a skewer into the thigh: the juices will run clear if it’s cooked.

Step 15
When cooked, remove the chicken and pull apart, distributing it between the individual serving bowls.

Step 16
Stir the creme fraiche into the pan, then dish up vegetables and sauce over the chicken in the bowls.

Step 17
Serve with steamed greens.