Keith Floyd

Wellington Chicken with Cream Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on Britain & Ireland
Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

I have named this recipe after my old school in Somerset where the staff very kindly invited me to take the home economics class one merry March day and, despite a few glasses of sherry in the teachers’ den beforehand, I came up with this simple but rich dish.

Ingredients

  • 1 plump free-range roasting chicken
  • Juice of 1 lemon
  • Salt and pepper

Method

Rub the chicken inside and out with lemon juice, salt and pepper. Place the sprig of thyme inside the bird and smear the outside with the butter. Roast, breast down, in the oven at gas mark 5, 375°F (190°C), for about 1 hour. Then turn the chicken on to