CHICKEN EN COCOTTE WITH PARMA HAM

An Italian twist on plain roast chicken. Pasta is an excellent accompaniment.

Serves 4
1 medium chicken (1½-1¾/3-3½ lb each)
Salt and freshly ground back pepper
30 g/2 tablespoons butter
75 g/2½ oz Parma ham, chopped
2-3 sprigs rosemary, crushed
125 ml/1/2 cup white wine
1 teaspoon ground pepper
1 bunch of watercress (for garnish)
Trussing needle and string; large casserole

1. Set oven at moderate 180°C/350°F. Season the chicken inside with salt and pepper and truss it. In a large casserole, melt the butter and brown the bird on all sides. Set the chicken on its back and, add the Parma ham, rosemary, white wine and pepper: if the ham is salty, no extra salt may be needed.

2. Cover and cook in the heated oven for 40-50 minutes or until no pink juice runs from the center of the chicken when lifted. Carve the chicken into 4 pieces – 2 legs, 2 breasts with wings. You can prepare 48 hours ahead to this point. Store the chicken in casserole in the refrigerator.

3. If you have prepared ahead, reheat the chicken pieces in the casserole in a moderate 180°C/350°F for 15-20 minutes or on top of the stove until very hot.

4. Serve the chicken on a platter with watercress for garnish.