Garlic chicken with cheese and leek scone bread

Method

1. Preheat the oven to 150°C/gas 2.

2. Season the chicken with salt and freshly ground pepper, olive oil and lemon zest.

3. Place the chicken in a large casserole dish and pour over the lemon juice and white wine.

4. Separate the garlic bulbs into cloves, leaving the skin on, and tuck the cloves and thyme sprigs into the chicken.

5. Pour over more olive oil, cover and cook for 3 hours.

6. To make the cheese and leek scone bread, melt the butter in a heavy-based frying pan, add the leeks and fry very gently, stirring now and then, for 10 minutes.

7. Mix the parsley and thyme into the fried leek and set aside to cool.

8. In a bowl, combine the cheese, flour, leek and herb mixture, mustard and egg, season with salt and freshly ground pepper and add enough milk to form a dough.

9. Press the dough into a round on a greased baking sheet, then partially cut into eighths.

10. Bake in a preheated oven at 190°C/gas 5 for 45 minutes.

11. To serve, place the chicken on a chopping board, squeeze the garlic cloves out of their husks and mop up the juices with the warm cheese and leek scone bread.

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Ingredients

1 chicken, around 2.25kg
Olive oil
grated zest and juice of 1 large lemon
2 tbsp White wine
A large sprig of Thyme
4 whole garlic bulb
salt and fresh ground black pepper

For the cheese and leek scone bread:

55g Butter
1 large leek, sliced
a large handful of chopped parsley
a small bunch of Thyme, chopped
75g mature English cheddar cheese, grated
350g self-raising flour
2 tsp wholegrain mustard
1 large egg, beaten
salt and fresh ground black pepper
Milk, to mix

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