Pot roast chicken in garlic, white wine & parsley

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 150C/fan 130C/gas 2. Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelise.
2. Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up. When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken. Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
3. Remove the chicken from the casserole, cut into 8 portions and keep warm. Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley. Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.

Per serving

859 kcalories, protein 55.7g, carbohydrate 7.1g, fat 62.5 g, saturated fat 25.5g, fibre 0.6g, salt 2.83 g

Latest comments and suggestions

• ChefinHeels

  29 February 2008

  ChefinHeels rated and commented on this recipe

  

  Absolutely delicious. Chicken poached is just so moist, it nearly beats roast.......but not quite. I added chunky carrots to bump up the veg quota, and served it as suggested with mustard mash (grainy mustard). Fabulous. And very healthy and low fat, too. Particularly if you substitute the butter for olive oil.

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• Evenstar

  01 April 2008

  Evenstar rated and commented on this recipe

  

  The end result of this recipe was delicious but I very nearly burned my house down cooking it!!! When I poured in the brandy it needed no match - it spontaneously ignited into a 3ft roaring inferno! JUST BE CAREFUL WHEN PUTTING IN THE BRANDY!! I guess my pan must've just been extremely hot. The end result was yummy but I found the sauce a little thin.

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• shaz

  23 June 2008

  shaz rated and commented on this recipe

  

  Amazing! Definatly be cooking this again. I cooked the chicken for a bit longer than an hour. The chicken was moist and had taken on the garlic flavour.

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• blondie

  06 September 2008

  blondie commented on this recipe

  Absoloutely gorgeous and easy to cook. I cooked the chicken for 20 mins more than the recipe said and also added carrots. As an alternative I served it wirh rice rather than mash, all the plates were clean!!

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• David

  01 February 2009

  David commented on this recipe

  I would like to sbstitue the streaky bacon as i have a guest that does not eat bacon. any suggestions please??

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• Des

  26 July 2009

  Des commented on this recipe

  Wow... What gorgeous dish! My sauce was also a bit thin at the end, so added some cornflower, which really thickened the whole thing up. Will definatly cook this one again, but may use 4 chicken breasts on the bone instead of a whole chicken. The mustard mash is a must for this dish!

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• CShepherd

  30 September 2009

  CShepherd commented on this recipe

  I cooked this last night for 6 of us. It was really lovely. The flavour of the sauce was really special. I used 6 large free range chicken breasts (skin on). The trick with all the liquid at the end is a rapid boil on the hob for at least 5 minutes and it will reduce down to a richly flavoured liquid about one third of its original volume. Then add the cream and parsley and reheat. A special occasion meal in my opinion. I served with fondant potatoes, carrots and asparagus. Well worth the effort and clean plates all round.

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• CShepherd

  30 September 2009

  CShepherd rated this recipe

  

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Ingredients

• 150g shallots , finely chopped
• 4 bulbs wet garlic , peeled but cloves left whole, or 2 bulbs of normal garlic, chopped
• butter
• 150g pancetta or streaky bacon, cut into strips
• 1 free range chicken , about 1.5kg
• a generous glass brandy
• ½ bottle white wine
• chicken stock fresh, cube or concentrate made up to 500ml
• bouquet garni , a sprig of thyme, parsley stems and a bay leaf tied together
• 142ml double cream
• a small bunch of parsley , leaves chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 mins

Cook 1 hr

Ingredients

• 150g shallots , finely chopped
• 4 bulbs wet garlic , peeled but cloves left whole, or 2 bulbs of normal garlic, chopped
• butter
• 150g pancetta or streaky bacon, cut into strips
• 1 free range chicken , about 1.5kg
• a generous glass brandy
• ½ bottle white wine
• chicken stock fresh, cube or concentrate made up to 500ml
• bouquet garni , a sprig of thyme, parsley stems and a bay leaf tied together
• 142ml double cream
• a small bunch of parsley , leaves chopped

Per serving

859 kcalories, protein 55.7g, carbohydrate 7.1g, fat 62.5 g, saturated fat 25.5g, fibre 0.6g, salt 2.83 g

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