Pot Roasted Chook with VeggiesServes:
A pot roast isn’t the prettiest dish but for a fairly “hands off” meal it’s a great option, is super savoury and comforting and makes the house smell like a French bistro. You can swap the veggies and herbs according to what you have on hand. Try leek or fennel, add dried beans or pulses, a bit of bacon or add some dumplings near the end...
- 1 tbsp oil
- 1 family sized chicken, patted dry with kitchen towel
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1-2 stalks of celery, chopped
- 1 large carrot, cut into chunks
- a handful of plain flour
- a splash of wine (red or white) or cider – optional
- 400ml chicken stock
- a handful of fresh herbs or a good pinch of dried herbs – thyme and parsley work well
- salt and pepper
Preheat the oven to 170°C.
Heat the oil in a frying pan or cast iron casserole. Sear the chook on all sides till the skin is becoming golden. Remove and set aside.
In the same pan gently cook the onion, garlic and celery until tender. Add the carrot then stir in the handful of flour.
Slosh in the wine or cider if using, stirring until flour is incorporated (or just use a splash of the stock). Add remaining stock - around 400ml liquid in total including wine if using is about right
Add herbs and season well with salt and pepper.
Bung the browned chook, breast side down in a casserole. Add all the guff from the pan and cook covered for an hour then remove the cover, turn breast side up, and cook uncovered for another 1/2 hr till brown.
Serve with rice, roasted veggies or mash for a hearty meal. Leftovers are great made into a risotto. Other additions could include chopped potato, browned baby onions, fennel, parsnips, swede...