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Pot-Roast Chicken with Leeks and Winter Salsa Verde

We could eat this salsa verde on cardboard, it’s THAT delicious! Drizzled over a chicken, simply roasted with bacon, leeks, and celery, a sublime supper awaits you. In this unusual rendition of a roast, the chicken is seared on both sides before going into the oven. We love the amber hue this technique provides along with sealing in the juices, making the chicken extra moist and flavorful.

Pot-Roast Chicken with Leeks and Winter Salsa Verde

2 tbs. olive oil
3 slices thick-sliced bacon
4 lb. chicken, well seasoned
3 thyme sprigs
2 large leeks, trimmed and very thickly sliced
2 celery stalks, very thickly sliced
¾ cup white wine
¾ cup chicken stock

For the winter salsa verde:

3 anchovy fillets, in oil
1 garlic clove, peeled and roughly chopped
handful of celery leaves
large handful parsley, chopped
2½ tbs. red wine vinegar
2 tbs. rosemary, finely chopped
2 tbs. sage, finely chopped
½ cup extra-virgin olive oil

Heat the oven to 400°F. Heat 2 tbs. olive oil in a lidded casserole large enough to hold the chicken. Add the bacon and cook, stirring, until it begins to brown. Push the bacon to the edges of the pan and add the chicken, breast side down. Cook for about 3 minutes on each side, until golden brown, ending with the breast side up.

Add the thyme sprigs, leeks, and celery to the pan along with the wine and chicken stock. Put the lid on, transfer to the oven and roast for 1½ hours. Remove from the oven and let rest for 15 minutes before carving.

Meanwhile, make the salsa verde by blitzing all the ingredients in the food processor to make a textured sauce. Taste and add a little more red wine vinegar if needed. Serve with the chicken, vegetables, and pan juices.

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