Whole chicken pot-roasted in dry apple cider with lardons and leeks, finished with a crème fraîche and mustard sauce.
All ingredients are naturally gluten free. Check that your chicken stock is certified GF.
When browning the chicken in step 1, don’t rush it or try to move it too soon. Let it sit undisturbed breast-side down in the hot bacon fat so the skin releases naturally once it forms a deep golden crust.
Bone-in chicken thighs work brilliantly here instead of a whole bird — just leave them in the pot for the full simmer time. Lower maintenance and still just as good.