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    Pot-roast chicken

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    Pot-roast chicken

    • Preparation time: 25 minutes, plus resting
    • Cooking time: 1 hour 55 minutes
    • Total time: 2 hours 20 minutes, plus resting

    Serves: 4


    400g pack shallots, peeled and halved, quartered if large
    1 essential Swede, peeled and cut into bite-sized chunks
    250g pack Duchy Organic chestnut mushrooms, halved, quartered if large
    200g baby carrots, halved
    2 celery stalks, roughly chopped
    12 garlic cloves, unpeeled
    75ml dry white wine
    500ml chicken stock (using 1 x 26g Knorr Organic Chicken Stock Pot)
    1 bay leaf
    few sprigs tarragon, chopped, plus extra to serve
    1 organic chicken (about 1.5kg)
    1 tbsp olive oil
    100ml double cream


    1. Preheat the oven to 150°C, gas mark 2. Put the shallots, swede, mushrooms, carrots, celery, garlic, wine, stock and herbs in a large, deep, ovenproof, lidded casserole dish. Place the chicken on top, drizzle with oil and season. Cover and bring to the boil on the hob.

    2. Transfer to the oven and cook for 1 hour. Remove from the oven and turn up the heat to 200°C, gas mark 6. Uncover and return to the oven for 25-30 minutes, until the skin is golden and the juices run clear when the chicken is pierced with a skewer.

    3. Set the chicken aside to rest on a plate, then place the casserole over a medium-high heat. Rapidly bubble the cooking liquid until reduced by half and all the vegetables are tender (about 15-20 minutes). Add the cream and bubble for 5 minutes more; season. Scatter with the extra tarragon and serve with crusty bread, if liked. 

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