How To Cook pot roast chicken French style

Name: How To Cook pot roast chicken French style
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 1.6 kg whole free range chicken; Chicken fat or olive oil to cook; 1 Tbsp butter, softened; 4 banana shallots peeled & halved from root to tip; 3 carrots, sliced thickly on the diagonal; 1 small celeriac, peeled & diced; 500g small potatoes, halved; 8 cloves garlic peeled; 2 bay leaves; small bunch fresh thyme, leaves chopped; 150ml chicken stock or broth; 150ml dry white wine; 1 jar butter or haricot beans (Bold bean co are my go to); 1 lemon juice & zest reserved; Sea salt & cracked black pepper taste; Cornflour (optional)

15 mins
2 hours
easy
4

Recipe by

Jeff Baker

Ingredients

1.6 kg whole free range chicken
Chicken fat or olive oil to cook
1 Tbsp butter, softened
4 banana shallots peeled & halved from root to tip
3 carrots, sliced thickly on the diagonal
1 small celeriac, peeled & diced
500g small potatoes, halved
8 cloves garlic peeled
2 bay leaves
small bunch fresh thyme, leaves chopped
150ml chicken stock or broth
150ml dry white wine
1 jar butter or haricot beans (Bold bean co are my go to)
1 lemon juice & zest reserved
Sea salt & cracked black pepper taste
Cornflour (optional)

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Introduction

‘Poulet au pot’ a great French country classic, chicken pot roasted with wine , herbs & vegetables all in one pot to capture bold yet simple flavours. The quality of the chicken is paramount & the beans add extra richness to the roasting juices.

Method

Heat the oven to 180°C / 350°F / Gas 4.
Rub the chicken all over with the butter, then season well with salt and pepper, inside and out. Tie the legs together with kitchen twine.
Heat a little oil in a large heavy-based casserole dish, add the onions, carrots, celeriac, garlic & cook over medium high heat until the vegetables start to soften and brown, around 5 minutes. Add the potatoes, bay leaves & thyme to the pot then pour the chicken stock and white wine into the pot, bring to the boil then remove from the heat.
Place the chicken on top of the vegetables then squeeze over the lemon juice. Cover with a tightly fitting lid then roast in the preheated oven for 1 hour and 30 minutes, removing the lid for the last 20 minutes adding the beans at this point so the chicken gets nice & golden brown.
If you prefer the juices a little thicker add a teaspoon of corn flour with cold water & stir into the hot liquid.
Remove from the oven, scatter over the lemon zest mixed with thyme leaves & a little sea salt then allow to rest for 20minutes.
Divide the chicken, vegetables & juices between warmed plates and enjoy.