If the same effort that is put into complicated dishes is directed towards cooking something simple, the results can be a revelation. Here is a good example: free range chicken, carefully roasted so that the thighs are completely cooked but the breasts not overdone, and a sauce made from pan juices and roasting tray residues rather than commercial bouillon cubes or gravy mixes.
To make the stuffing, heat the apricots in
Place the chicken in a roasting tray with
Take the chicken from the oven and leave it in the roasting tray to rest for 10 minutes. Carve the chicken into breasts and legs, then halve each piece. Pour any juices that escape from the bird back into the roasting tray.
Skim half the fat from the roasting tray, leaving the remainder to flavour and thicken the gravy. Add the tomato passata and
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