Sunday, November 25, 2007

CHICKEN AND VEGETABLE POT ROAST


The weather has been cold, wet and grey. This pot roast will make you feel better just by looking at it. Everyone seems to have a cold at the moment and thinking about cooking is the last thing on your mind. How about trying out some one pot cooking where you just throw everything into the pot and then you needn't even think about putting a saucepan on the hob.
It will take you about 20 minutes to prepare the pot roast and then 1½ to 2 hours later you will have the most amazing chicken meal which is bursting with flavour.
This is soul food and an excellent way to feed a cold.
Seasonal Kitchen is a wonderful book packed full of beautiful photographs and recipes. It is divided into seasons which is very useful and the recipe below comes from the Winter section.

MARIE CLAIRE - SEASONAL KITCHEN
by Michele Cranston

ISBN 9781921259036 - Page 331

Serves: 4-6 (this recipe has been slightly adapted).

1.5kg whole organic chicken, 1½ tablespoons softened butter, 4 slices proscuitto, 2 onions each cut into eight, 2 large carrots,(peeled and cut into chunks), 1 celery stalk (cut into 2cm lengths), 2 leeks (rinsed and sliced into 2cm rounds), 3 potatoes (peeled and cut into chunks), 1 rosemary sprig, 250ml dry white wine, 250ml chicken stock, a handful of chopped flat-leaf parsley.

1. Preheat the oven to 180°C/350°C/Gas 4.
2. Sit the chicken in a 3 litre casserole dish. rub the butter over the breast of the chicken, then cover with the proscuitto slices.
3. Arrange the vegetables and rosemary around the chicken, and then pour the wine and stock over. Season well with sea salt and freshly ground black pepper.
4. Cover with a sheet of greaseproof paper and then put the lid on top and bake for 1 to 1½ hours.
5. Remove the casserole dish from the oven and gently move the vegetables around. Using a large spoon, pour some of the juices over the chicken. Leave the lid off and roast for a further 30 minutes, or until the chicken is golden brown.
6. Place the chicken on a warm serving platter along with the vegetables.
7. Pour the sauce from the casserole into a gravy skimmer, discard the fat, then pour the sauce over the chicken and vegetables.

8 comments :

Nora B. said...

One pot cooking is always a good thing, in any weather I think. This is a good one for me to try - thanks for the recipe!

Patricia Scarpin said...

What a delicious way of cooking chicken, Margaret!
I have a book by Michele Cranston and it never fails - all the recipes look fantastic and the ones I have tried so far were a hit!

Freya and Paul said...

The chicken must really benefit from the vegetables, flavourwise, and vice versa. Delicious!

Jeena said...

Hi Margeret, what a delicious chicken recipe. The picture looks so good! :)

Julia said...

This is one of my favourite things to cook. You can vary it in so many ways and use whatever vegetables are in season. Fabulous.

Bellini Valli said...

Sounds like a perfect comfort dish for these snowy days!!!

Kristen said...

This looks so good! I think I am going to have to get my hands on this cookbook.

Margaret said...

Thank you everyone for your comments. Mx

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