Braised chicken with saffron and garlic mayo

Cook Time: 2 hours

Yield: 4


  • 1.3kg free-range chicken
  • 300ml white wine
  • 1 medium onion, peeled and halved
  • 3 large leeks, thickly sliced
  • 4 medium carrots, cut into chunks
  • a bouquet garni of bay leaf, sprigs of fresh thyme, celery leaves,
  • ¼ tsp saffron strands
  • salt and freshly ground black pepper
  • To finish
  • 4 tbsp fresh egg mayonnaise, bought or home made
  • 2 – 3 cloves garlic, crushed
  • 3 -4 tbsp chopped flat leaf parsley


  • Preheat the oven to 180C gas mark 4. Place the chicken in a casserole with the wine, onion, one carrot, one leek, bouquet garni, saffron, seasoning and add 300ml cold water. Bring to the boil on the hob then cover tightly and cook in the oven for 1¼ hours.
  • Add the rest of the vegetables to the pan and return to the oven for a further 25 minutes or until the vegetables are tender. While the chicken is cooking mix the mayonnaise, garlic and parsley together. Remove the casserole from the oven and lift the chicken out. Carve the chicken meat into thick slices and place on a warm platter with the vegetables.
  • Add a couple of tablespoons of the cooking liquor to the mayonnaise to thin then stir into the broth and heat very gently. Don’t allow to boil. Spoon some over the chicken and vegetables to moisten. Serve the rest of the cooking juices in a jug. Serve with lots of creamy mashed potato to sop up the juices.