Pot Roast Chicken With Chunky Vegetables
This chicken pot roast cooks all the vegetables in the pot with the chicken for great taste, texture and depth of flavour.
I serve my pot roast chicken to my family with lashings of creamy mashed potatoes.
Ingredients
Peel the shallots and leave them whole.
Peel the carrots and cut in half length ways and then into 2 inch chunks.
Cut the celery sticks and the leeks also into 2 inch chunks.
Take a large heavy bottomed frying pan and put on a medium heat.
Add 1 tablespoon of extra virgin olive oil to the pan and give it 30 seconds to heat up before adding the shallots.
Fry the shallots until they start to take on a golden colour and then add the carrots, celery and leeks.
Stir Fry for around 5 minutes until all pieces are browned on all sides.
Strain the vegetables out of the pan with a slotted spoon and put in a bowl for now.
Add the second tablespoon of extra virgin olive oil to the pan and then add the chicken.
Keep turning the chicken until the skin is browned on all sides.
Once browned, take the chicken out and put it into a large pot with a heavy lid.
Arrange all the vegetables around the chicken in the pot.
Cut your lemon in half and squeeze the juice over the chicken.
Then put the 2 halves of lemon into the cavity of the chicken for extra flavour.
De-glaze the frying pan with the white wine and stir to combine all of the flavours from the vegetables making sure to release any stuck bits in the bottom of the pan, all good stuff!.
Then add the chicken stock and bring up to the boil.
Pour the wine and stock mixture over the chicken and vegetables.
Tuck the bay leaves into the stock right next to the chicken and then sprinkle the flat parsley leaves and lemon thyme leaves over the chicken.
Season with a sprinkle of coarse sea salt and a couple of twists of freshly ground black pepper.
Put the lid on the pot and cook in a pre-heated oven at 350F/180C/Gas4 for 1 hour.
After 1 hour, remove the lid from the pot and put back into the oven to brown the skin on the top of the chicken.
Serve up with loads of creamy mashed potatoes.
Enjoy!
I serve my pot roast chicken to my family with lashings of creamy mashed potatoes.
Ingredients
- 1 chicken - about 3 pounds in weight
- 1/2 pound of shallots
- 4 large carrots
- 2 leeks
- 3 sticks of celery
- 1 lemon
- 1 pint of chicken stock
- 1 pint of white wine - dry preferably
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of lemon thyme leaves
- 2 tablespoons of flat parsley leaves
- 3 bay leaves
- coarse sea salt and freshly ground black pepper for seasoning
Peel the shallots and leave them whole.
Peel the carrots and cut in half length ways and then into 2 inch chunks.
Cut the celery sticks and the leeks also into 2 inch chunks.
Take a large heavy bottomed frying pan and put on a medium heat.
Add 1 tablespoon of extra virgin olive oil to the pan and give it 30 seconds to heat up before adding the shallots.
Fry the shallots until they start to take on a golden colour and then add the carrots, celery and leeks.
Stir Fry for around 5 minutes until all pieces are browned on all sides.
Strain the vegetables out of the pan with a slotted spoon and put in a bowl for now.
Add the second tablespoon of extra virgin olive oil to the pan and then add the chicken.
Keep turning the chicken until the skin is browned on all sides.
Once browned, take the chicken out and put it into a large pot with a heavy lid.
Arrange all the vegetables around the chicken in the pot.
Cut your lemon in half and squeeze the juice over the chicken.
Then put the 2 halves of lemon into the cavity of the chicken for extra flavour.
De-glaze the frying pan with the white wine and stir to combine all of the flavours from the vegetables making sure to release any stuck bits in the bottom of the pan, all good stuff!.
Then add the chicken stock and bring up to the boil.
Pour the wine and stock mixture over the chicken and vegetables.
Tuck the bay leaves into the stock right next to the chicken and then sprinkle the flat parsley leaves and lemon thyme leaves over the chicken.
Season with a sprinkle of coarse sea salt and a couple of twists of freshly ground black pepper.
Put the lid on the pot and cook in a pre-heated oven at 350F/180C/Gas4 for 1 hour.
After 1 hour, remove the lid from the pot and put back into the oven to brown the skin on the top of the chicken.
Serve up with loads of creamy mashed potatoes.
Enjoy!
