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Chicken with leeks and artichokes

Chicken with leeks and artichokes

Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: More than 2 hours
Favourite flavours: Chicken

Chicken with leeks and artichokes
INGREDIENTS

1.6kg whole chicken
1 unpeeled lemon, chopped coarsely
4 cloves unpeeled garlic
4 sprigs fresh tarragon
6 sprigs fresh flat-leaf parsley
45g butter
3/4 cup (180ml) dry white wine
2 (400g) medium globe artichokes quartered
8 (640g) baby leeks
1 cup (250ml) chicken stock
METHOD

1. Wash chicken under cold water; pat dry inside and out with absorbent paper. Place lemon, garlic and herbs in chicken cavity; season with salt and pepper. Tuck wing tips under; tie legs together with kitchen string.
2. Melt butter in large frying pan; cook chicken until browned all over. Remove chicken. Add wine; bring to the boil.
3. Meanwhile, trim stems from artichokes; remove tough outer leaves. Place artichokes and leeks in 4.5-litre (18-cup) slow cooker; add wine mixture and stock. Place chicken on vegetables; cook, covered, on low, 6 hours.
4. Serve chicken with the vegetables; drizzle with a little of the juice.
Not suitable to freeze or microwave.

COOK'S NOTE: if you don’t have a slow cooker you can cook the chicken on the stove top as you would a pot roast. After browning the chicken, simmer, covered over low heat for approximately 2 hours or until tender.

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