Provençal-style poached chicken

Method

1. Put the chicken breast-side down in a large saucepan or flameproof casserole with the garlic halves and peppercorns (see tip). Tie together the parsley stalks and bay leaves with cook’s string and add to the pan. Pour over enough water to cover, then put the lid on.
2. Bring to the boil over a medium heat, then turn the heat to low and simmer for 25 minutes. Carefully turn the chicken over, add the baby veg and potatoes, then re-cover. Simmer for 20-25 minutes more until the chicken is cooked through (the juices will run clear when you push a knife into the thickest part of the thigh or a digital probe thermometer reads 72°C).
3. Remove from the heat and spoon a few ladlefuls of cooking water from the pan into a medium mixing bowl. Whisk in 2 tbsp dijon mustard and the sea salt, then pour back in the pan and stir well to combine.
   Taste to check the seasoning.
4. Roughly chop the parsley leaves. Remove the garlic, squeeze out 3 cloves into a bowl (save the rest for another recipe), then mix with the rest of the dijon, the oil and 2 tbsp poaching liquid to make a dressing.
5. Carve the chicken. Serve two thirds of the meat with the veg and a little stock, plus crusty bread and the parsley dressing to drizzle over.
6. Leave the leftover chicken and broth to cool completely, then strip the rest of the meat from the carcass and store the leftovers. Transfer to separate food bags or containers.