slow Pot-roasted chicken in wine

A spin on the classic coq au vin, we’ve added roasted grapes for a full-on-flavour dish.

Serves 6 • Ready in 1hr 40mins

2tbsp butter, plus 30g

1 onion, cut into wedges

1 leek, finely sliced

2 garlic cloves, sliced

2 carrots, sliced

1 celery stalk, sliced

1 whole chicken

400ml good-quality white wine

(we used Tesco Finest Riesling) 400ml chicken stock

250g grapes (red or white)

1tbsp olive oil

100g whole sage leaves

2tsp Dijon mustard

100ml double cream

30g roasted macadamia nuts, to serve

Heat the oven to 180C/Gas Mark 4. Heat 2tbsp butter in a flameproof casserole and add the onion and leek. Fry for 10mins until softened, then add the garlic and cook for a further min. Add the carrots and celery, and cook for another min. Put the chicken in the pot and pour over the wine and stock.

Cover and cook in the oven for 1hr, until the chicken is cooked through and tender. Turn the chicken 15mins before it’s ready so the other side cooks in the juices. Put the grapes on a tray, drizzle over the olive oil and bake in the oven for 15mins. Heat the 30g butter in a small pan and fry the sage leaves until crispy.

Remove the chicken from the oven, stir in the mustard and cream, and top with the grapes, nuts and sage to serve. Per serving: Cals 415, Fat 19g,

Sat fat 8g, Carbs 11g