Ingredients

• 2 tbsp olive oil
• 4 whole chicken legs (drumstick and thigh separated)
• 225g/8oz chorizo
• diced
• 6 shallots
• peeled
• finely chopped
• 2 tbsp plain flour
• 600ml/1 pint dry cider
• 150ml/¼ pint chicken stock
• 1 heaped tbsp Dijon mustard
• salt and freshly ground black pepper
• 3 tbsp double cream
• 1 celeriac
• peeled
• chopped
• squeeze fresh lemon juice
• 25g/1oz butter
• 1-2 tbsp single cream
• salt and freshly ground white pepper
• steamed green beans
• to serve

Directions

• For the chicken
• preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside.
• Add the chorizo and shallots to the pan and fry
• stirring frequently for five minutes
• or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat.
• Gradually pour in the cider and stock
• stirring continuously until boiling and thickened slightly. Stir in the mustard
• season well with salt and pepper and return the chicken to the frying pan.
• Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes
• or until the chicken’s juices run clear when pierced with a skewer.
• For the celeriac mash
• place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil
• then reduce the heat
• cover and simmer for about 15 minutes
• or until tender.
• Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper.
• To serve
• stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans.