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Saturday, June 11, 2016

Pot Roasted Chicken

How to Make Pot Roasted Chicken Recipe - preparation 10 minutes cooking time 1 hour 20 minutes

Serves 4

1 red onion, cut into wedges
2 leeks, thickly sliced
2 celery sticks, sliced
2 carrots, sliced
4 tomatoes, peeled and chopped
1 x 1.4kg/3lb chicken
150ml/¼ pint/scant ⅔ cup apple juice
150ml/¼ pint/scant ⅔ cup cider
4 tbsp chopped fresh parsley
salt and ground black pepper
boiled rice to serve

1 Put the onion, leeks, celery, carrots and tomatoes in a large pan. Add the chicken, breast-side down, pushing it into the vegetables.

2 Pour the apple juice and cider over the top and cover the pan. Bring to the boil, then reduce the heat and simmer gently for 30 minutes.

3 Turn the chicken over, cover the pan and cook gently for 50 minutes or until it is thoroughly cooked. Season to taste.

4 Cool and freeze or remove the chicken, discard the skin and carve into slices. Arrange on serving plates with the vegetables and juices. Sprinkle with parsley and serve with boiled rice.

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