INGREDIENTS

  • 1 Small chicken. 1 Kilo
  • 1 can of chickpeas
  • 1 Bay leaf
  • 1 Sprig of rosemary
  • 12 cloves of garlic
  • 1 tablespoon of crème fresh
  • 4 tablespoons of olive oil
  • 1 tablespoon of butter
  • 24 pitted olives
  • 60ml of Madeira wine
  • 4 anchovies
  • 1 small bunch of basil chopped
  • Salt, pepper

HOW TO DO IT

Sprinkle salt and pepper over the chicken and put the crème fraiche in the cavity with some more salt and pepper.

In a roasting tin with olive oil sear the chicken on all sides. Put the bird in the heated oven 180 C gas mark 4.

Add butter. Roast for 50 mins, basting frequently. When the bird is done remove from the roasting tin and set aside.

Place the roasting tray over a medium heat add the olives, chickpeas and garlic, cook for 4-5 minutes.

Pour in the Madeira and 4 tablespoons of water. Boil for 5 mins, add the anchovies and lots of pepper along with the juices from the chicken. Before serving add the chopped basil and drizzle with olive oil.