Pot Roasted Chicken with Rosemary

This is one my favourite ways to cook a chicken. Tender succulent meat and beautifully flavoured sauce delicately infused with rosemary - a real treat.

Start off by seasoning the chicken cavity with salt, pepper and a sprig of rosemary.

Smear a tablespoon of the butter over the chicken breast, then place the chicken breast-side down in a large casserole dish and brown over gentle heat for a few minutes. While you're waiting, mix a tablespoon of chopped rosemary with a tablespoon or two of butter

Turn the browned chicken over and smear the rosemary butter over the breast and legs and season generously with salt and pepper. Then put on the lid and cook on the stovetop for one and a half hours. Its that simple.

When cooked, take the chicken out and place on a carving dish, cover and allow to rest for before carving.

The casserole will contain quite a lot of juice - chicken stock! Remove any excess fat, then put the dish over a medium heat. Add another tablespoon of chopped rosemary to the juices, add a tablespoon of flour and whisk until smooth. Then add about half a cup of cream. Bring the sauce to the boil and whisk until thick. Check the seasoning and serve the chicken with the sauce spooned over. Exquisite...