Availability: In stock
Put the chicken in a saucepan in which it fits snugly. Add half the wine, the onion, leek trimmings, celery, bay leaf, peppercorns and 5ml (1 tsp) salt. Pour on sufficient cold water to cover and bring to the boil on the Boiling Plate. Cover and cook on the grid shelf on the floor of the Roasting Oven for 45 minutes to 1 hour until tender. Leave until cool enough to handle.
Remove the chicken from the stock and cut into bite-sized pieces, discard the skin and bones. Reduce the stock by boiling if necessary to about 1 litre (1.75 pints). Strain the stock and skim off the fat.
Heat 25g (1 oz) butter in a saucepan on the Simmering Plate. Add the garlic and leeks, and then fry for about 10 minutes. Remove with a slotted spoon.
Add the remaining butter to the pan and heat until melted. Stir in the flour and cook, stirring continuously for 1 minute. Off the heat, whisk in the reserved 1 litre (1.75 pints) stock and remaining wine. Bring to the boil and cook, stirring continuously for 4-5 minutes. Off the heat, stir in the Cheddar cheese and two thirds of the Gruyere. Stir in the cream and season liberally with salt and pepper.
Spoon a little of the sauce over the base of a 3 litre (5.25 pints) shallow ovenproof dish. Top with a layer of pasta, followed by the chicken, leeks, a sprinkling of Parmesan and a little sauce. Continue layering in this way, finishing with pasta and sauce. Sprinkle over the remaining Gruyere, and Parmesan and pine nuts.
Stand the dish in the large roasting tin and bake in the middle of the Roasting Oven for 45-50 minutes. Leave to stand at room temperature or in the Simmering Oven for 10 minutes before serving.
Conventional Cooking: Cook the chicken on the top of the cooker and then bake the assembled lasagne at 200C, 400F, Gas Mark 6 for 45-50 minutes.
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