Peasant-Style Pot Roasted Chicken |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Slow-cooked chicken in a pot with vegetables and a wonderful veg-packed gravy, served up in a bowl or deep plate like a stew, with some crusty bread. Ingredients:
2 slices white bread, crusts removed |
3 slices streaky bacon, cut up into small pieces |
6 garlic cloves (peeled) |
1 onion (chopped) |
2 stalks celery, chopped |
2 carrots, chopped finely |
4 carrots, peeled and cut into large chunks |
6 small onions or 6 small shallots, peeled & left whole |
3 potatoes, peeled & cut into chunks |
1 glass white wine (or a glug of sherry or brandy) |
1 pint chicken stock |
herbs (fresh if you have them, dried if not, i like rosemary, thyme, sage) |
salt (to taste) |
pepper (to taste) |
1 tablespoon olive oil |
1 whole chicken |
Directions:
1. Preheat oven to 160 degrees centigrade.
2. You'll need a large lidded pot (big enough to hold a whole chicken).
3. Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy.
4. Rub salt & pepper over the chicken, then place it on top of the bread & vegetables.
5. Place the carrots, onions & potatoes around the sides.
6. Pour the wine and stock over the top.
7. Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg.
8. Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy.
9. Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like.
10. Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.
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