Chicken In a Pot
2 tbsp olive oil
1 red onion, cut into wedges
1 x 1.6kg/3½lb chicken
2 parsnips, cut into wedges
1 garlic clove, crushed
1 bouquet garni
1 thin slice orange peel
600ml/1 pint/2½ cups hot chicken stock
100ml/3½ fl oz/⅓ cup dry white wine
12 button mushrooms
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a flameproof casserole. Fry the onion gently for 5 minutes or until golden. Remove and set aside.
2 Add the chicken to the casserole and fry for 10 minutes, turning to brown it all over. Remove and set aside.
3 Preheat the oven to 200°C/400°F/Gas 6. Add the carrots, parsnips and garlic to the casserole and cook for 5 minutes, then add the onion wedges.
4 Add the whole chicken with the bouquet garni, orange peel, hot stock and wine and season with salt and pepper. Bring to a simmer, then cover and cook in the oven for 30 minutes.
5 Remove the casserole from the oven and stir in the button mushrooms. Baste the chicken, then cover with a lid and cook in the oven for 50 minutes.
6 Lift out the chicken, then stir the parsley into the cooking liquid. Discard the bouquet garni and orange peel.
7 Carve the chicken and serve immediately with the vegetables and cooking liquid.
|Chicken In a Pot|