Pot-roast Chicken & Gravy
Cowbridge Kitchen
This Pot-Roast Chicken is perfectly tender and juicy, cooked in a rich Chicken and Vegetable stock with Fondant Potatoes and a Chicken and Onion gravy.
This Pot-Roast Chicken is a great way to make a Roast Dinner with hardly any dishes, most of the meal is cooked in one pot so you can just sit back and relax while this meal in a pot cooks.
15 mins Prep time
1hr 10 mins to Cook
Time
This is per 1 portion
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Calories: 725
Protein: 82g
Fat: 15g
Carbohydrates: 60g
Fiber: 5g
Sugar: 12g
Nutrition
Servings
Difficulty
Pot-roast chicken is an easy way to cook a juicy chicken, you can include all of your vegetables into the same pot
I think this is perfect for a Valentines Day meal for two.
Cost to make:
£4.84 / $6.13 (Est.)
Equipment:
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Griddle Pan,
Cast iron pot,
How to Make Pot-Roast Chicken
Pot Roast Chicken is basically a one pot method of cooking your Chicken, Gravy and Vegetables all in one pot.
This method of cooking everything in one pot is a great way to cut back on the washing up and still get a great roast dinner.
Alternatively, this makes a perfect meal for two if you cut the Chicken in half and serve with Rice, Chips or even a side salad.
Cuisine:French
ingredients
4 large Potatoes
2 Large Brown Onions
4 Cloves of Garlic
1 tsp Dry Sage or 10g of Fresh Sage
700ml of Vegetable & Chicken Stock
40g Butter
30g Flour
Cooking Instructions
- Cook the Chicken in a cast iron pan for 10 minutes, turning it a few times so that it browns all over.
- Peel the potatoes and cut then into 1/2, you should get two good size pieces from each potato.
- Peel and Chop the Brown Onions into large chunks, just cut it in half then into quarters and crush 4 Cloves of Garlic with the side of a knife.
- Make up 700ml of stock using 1 tsp of Dry Sage, 2 Chicken & 1 Vegetable Stock Cube. Empty this into a deep pan and add the Onions and Crushed Garlic cloves then bring to the boil, then simmer for 10 minutes.
- Meanwhile put the browned chicken into a good size oven dish or Cast Iron Casserole Dish and season with Salt & Sage
- When the Stock has been simmering for 10 minutes slowly pour it over the cooked Chicken.Add the Potatoes allowing them to rest around the Chicken, half in and half out of the stock if you can.
- Cook this in a preheated oven @180c for 1 hour or until the Chicken is at or above 75c.
- When the Dish is cooked you can transfer the Chicken & Potatoes to a plate or platter so that you can thicken the liqour.
- In a small milk pan melt 40g of butter and add 30g of flour to make a thin roux, add this roux to the hot chicken liqour and whisk it to thicken.
For the Gravy
Cooking a chicken this way ensures that it remains juicy as well as all of the chicken flavour gets right into the gravy and potatoes
I have not added any other vegetables to this other than potatoes, but you could also throw some carrots in the pot.
Parsnips
Other Vegetables