Braised chicken with parsnips, sage and cream

This is wonderful served with anything from the cabbage family, but I particularly like Swiss chard.

Serves 4

2 small leeks (about 250g/9oz), cleaned

450g/1lb parsnips, peeled

4 carrots (about 300g), peeled

1 x 1.5kg/3lb free-range chicken, jointed into 8 pieces

1 tablespoon sunflower oil

225g/8oz shallots or baby onions, peeled

The leaves from a small bunch of fresh sage, plus 1 tablespoon finely chopped sage

The leaves from 3 large sprigs of thyme

3 fresh bay leaves

450ml/15fl oz chicken stock

4 tablespoons double cream

1 tablespoon softened butter

1 tablespoon plain flour

Salt and freshly ground black pepper

1. Cut the leeks across in 5cm/2 inch lengths. Cut the parsnips across into 2, then the narrow end in half lengthways and the fatter end into four. Halve the carrots lengthways, then cut each piece across into two.
2. Heat the oil in a large flameproof casserole. Season the chicken pieces, add them a few pieces at a time and fry over a medium-high heat until nicely browned all over. Season and lift onto a plate, add the shallots or small onions and fry until lightly browned. Return the chicken pieces to the casserole, scatter over the sage leaves, thyme and bay leaves, then the leeks, parsnips and carrots. Pour over the stock, season with 1 teaspoon of salt and some black pepper, cover and simmer gently for 30 minutes.
3. Now uncover the casserole, increase the heat very slightly and continue to cook for a further 15 minutes, until the liquid has reduced a little and the chicken and vegetables are tender.
4. Lift the chicken and vegetables out of the liquid onto a plate with a slotted spoon. Mix the butter and flour together into a smooth paste. Bring the cooking liquor to a simmer, stir in the butter and flour paste (beurre manié) and simmer for 3-4 minutes until the sauce has thickened. Stir in the cream and chopped sage and adjust the seasoning if necessary. Return the chicken and vegetables to the casserole and reheat if necessary. Serve with the Swiss chard, and some buttery mashed potatoes.