Ingredients
1 chicken
parsley sprig
1 tbsp black peppercorns
1 bay leaf
11 oz baby carrots
6oz baby leeks
2 tbsp butter
1 tbsp olive oil
11oz shallots, halved if large
1 cup dry white wine
1 ¾ lb baby new potatoes
½ cup double heavy cream
salt and ground black pepper
small bunch parsley or tarragon, chopped, to garnish

Directions
1. Place the parsley sprig, peppercorns, bay leaf and the trimmings from the carrots and leeks in a pot, bring to the boil and simmer for 45 minutes then strain.
2. Melt the butter with the olive oil in a pan, then add the chicken pieces, seasoned, and brown all over. Lift out the chicken pieces on to a plate and add the shallots to the pan. Cook over a low heat for 20 minutes.
3. Return chicken to the pan and add the wine. Scrape up any juices from the nottom of the pan with a wooden spoon, then add the carrots, leeks and potatoes with enough of the stock to just cover. Bring to the boil, then cover and simmer for 20 minutes. Stir in the cream.
4. Transfer to a fondue pot and place on a burner at the table. Sprinkling over the herbs.