Roast chicken with watercress sauce

Serves: 4

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• 1.6 kilogram(s) free-range chicken, untrussed
• vegetable oil
• 2  bay leaves
• 3 sprig(s) thyme
• 150 ml white wine
• 1 teaspoon(s) each plain flour and unsalted butter, blended
• 1 bunch(es) watercress (approx 100g), trimmed and chopped
• 200 ml crème fraîche
• sea salt, black pepper

Method

1. Coat the chicken all over with oil and season it. Heat a frying pan over a medium-high heat and add the chicken, colouring it thoroughly to a deep gold on all sides, then place it breast-side-up in a large cast- iron casserole. Add the herbs and the wine, bring this to a simmer, then cover and cook over a low heat for 55 minutes.
2. Uncover the chicken and leave it to rest in the pan for 15 minutes. Remove it to a plate, pouring any juices inside back into the pan, and carve it into hearty chunks. Skim any excess fat off the juices in the pan and remove the herbs, bring back to the boil then add the butter and flour paste in small pieces and stir until it has melted. Stir in the watercress and the crème fraîche and taste for seasoning. Allow this to heat through and serve poured over the chicken. Recipe by Annie Bell

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