|All photographs taken with the Nikon D3200|
|I try to make good use of natural daylight to take photographs|
The chicken was reduced and cost £3.00 from Marks and Spencer - most root vegetables can be used, the prosciutto can be replaced with streaky bacon, but either way the bacon is a must for that salty hit and to be honest the crispy prosciutto is the best part of the dish. This recipe is a winner on both taste and cost.
Occasionally I've found the chicken has cooked through but the vegetables need more cooking time. If they have been particularly stubborn I place the veg in a casserole dish with some of the juices, cover and pop them in the microwave for a few minutes.
You will need: Large casserole dish
50g softened butter
4 slices prosciutto
1 celery stalk
3 unpeeled potatoes
1 sprig of rosemary
250ml white wine
250ml chicken stock
flat leaf parsley
1. Preheat the oven to 180ºC. Place the chicken into a deep casserole dish. Rub the butter over the chicken, cover with prosciutto slices. Scatter over a few rosemary leaves.
2. Cut the celery into large pieces, peel the carrots and potatoes and chop into chunks, slice the leeks and wash thoroughly. Scatter the vegetables around the chicken, pour the wine and stock over the vegetables. Season. Place the cover on the casserole and place in the oven for an hour.
3. Remove the casserole dish from the oven and give the vegetables a stir round. Spoon some of the juices over the chicken. Leaving the lid off place the chicken casserole in the oven for a further 30 minutes to brown the chicken.
4. To serve: Place the chicken and vegetables onto a serving dish with the broth from the casserole dish and scatter over the parsley.