| 1 Preheat oven to 190°C/375°F/ Gas Mark 5 (fan assisted 180C/350°F). Rinse and pat dry the chicken.
2 Stir the cream cheese, milk, cheese, ham and chives together with plenty of black pepper. Loosen the skin over the breast and legs and push the cheese mixture under the skin on top of the meat of the chicken.
3 Put into a roasting tin. Brush with the olive oil and roast for 20 minutes per 500g/1lb plus 20 minutes or until the meat juices run clear.
4 Put the chicken onto a warm serving dish and keep warm.
5 Stir the cornflour and a little of the wine together. Stir into the roasting tin with the remaining wine and stock. Heat over the hob stirring all of the time until thickened. Pour through a sieve into a sauce boat.
6 Garnish the chicken with watercress and serve with the gravy and a selection of vegetables.
Toss new potatoes with their skins on, in olive oil and cook on the shelf below the chicken for 1 hour. Serve scattered with fresh mint and a little sea salt.
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