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Ingredients

• 100 g butter
• 1 large onion, finely sliced
• 1 large carrot, finely sliced
• 2 large leeks, finely sliced
• 200 g bacon lardons, smoked
• 4 heads chicory, root removed, finely sliced
• 2 tbsp olive oil
• 1 whole chicken, jointed into 8 pieces
• 100 ml white wine
• 4 tsp sherry vinegar
• 1/2 lemon, juice only
• 250 ml veal stock
• 2 heads roasted garlic, peeled into cloves
• 4 sprigs thyme
• flat-leaf parsley, to garnish
• 4 thick slices pain poilne -French sourdough bread, chargrilled, to serve

• 1/2 green pepper, seeds removed
• 1/4 cucumber, skinned, seeds removed
• 1 avocado, stone removed, peeled
• 3 cloves garlic, peeled
• 1 shallots, peeled
• 1 tbsp fine capers, drained
• bunches tarragon
• bunches chives
• 1/2 lime, juice only
• 2 tsp extra virgin olive oil

Description

Paul Bloxham Serves A Dramatic Dinner Party Dish Of Chicken Cooked In A Preserving Jar With A Deluxe Salsa Verde And Crisp Slices Of French Sourdough Bread

UK TV