Silvana Franco's pot roast chicken with mushrooms & marsala

This is an incredibly simple, practical, yet very stylish way to cook a whole chicken devised by celebrity chef Silvana Franco. The finished dish is juicy and tender and the sweet mushroom juices make a wonderful gravy. Marsala is an Italian fortified sweet wine, if you prefer you can use sweet sherry instead.

Preparation: 5 mins
Cooking: 1hr 30 mins
Serves: 4-6
Costing: £1.98

Nutritional information:

Energy(kcal) 302
Protein 19.7
Fat (g) 18.2
Of which saturates (g) 6.0
Carbohydrate (g) 9.0
Of which sugars (g) 4.0
Fibre (g) 1.4
Salt (g) 0.2
One of your 5-A-DAY

What you need:

• 1.5kg/3.2lb free range chicken
• 8 shallots, halved
• 2 garlic cloves, thinly sliced
• 2 sprigs fresh thyme, plus extra to garnish
• 500ml/17floz hot chicken stock
• 150ml/1/4pt Marsala
• 250g pack crimini mushrooms
• 15ml/1tbsp cornflour mixed to a paste with water
• Fluffy mashed potatoes or buttery risotto, to serve

What you do:

1. Preheat the oven to 180C/Gas 4. Place the chicken breast side up in a casserole dish or small roasting tin and add the shallots, garlic, thyme, stock, Marsala and some salt and freshly ground black pepper. Cover and roast for 1 hour.
2. Remove the lid or foil and stir in the mushrooms. Cook uncovered for 30 minutes or until the chicken has browned and is completely cooked through.
3. Transfer the chicken to a warm serving dish and leave to rest for 5 mins. Place the casserole or roasting tin on the heat, add the cornflour and bring to the boil, stirring until the gravy thickens. Serve with creamy mash or buttery risotto.

Handy cook's tip:

- Any leftovers will make delicious and freezable pot pies. Shred the meat from the bones and stir back into the mushroom and Marsala gravy. Spoon into small pie dishes or large ramekins and top with a puff pasty lid (use sheet of ready rolled) bake at 190, Gas 5 until puffed, golden and piping hot.
- Always take meat out of the fridge at least 1 hour before roasting so it will cook evenly and not spend the first 20 minutes in the oven coming to room temperature.

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