Pot roast chicken in garlic, white wine & parsley

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• 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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• ukcmf

  05 June 2010

  ukcmf rated this recipe

  

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• Staggerlee

  15 August 2010

  Staggerlee rated and commented on this recipe

  

  A really tasty and simple meal to cook. The chicken I used was closer to 2 kilos so I cooked it for 90 minutes in the oven and it was literally falling off the bone and beautifully moist as I lifted it out of the pot. Add at least 10-15 minutes cooking time for the sauce reduction at the end as there will be a lot more liquid than you might expect.

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• dawn dickinson

  29 September 2011

  dawn dickinson commented on this recipe

  Really lovely have made this a couple of times once in the slow cooker once in oven. sauce was a little thin so added some cornflour. Empty plates all round. Everybody loved it.

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• Pelupi

  19 December 2011

  Pelupi rated and commented on this recipe

  

  Very good.

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• centuryrace

  22 January 2012

  centuryrace commented on this recipe

  It does taste nice, however as with a lamb recipe I tried yesterday the cooking times are a mile out. Sat here now with uncooked chicken and it has been in for over an hour and a half. I think the problem is with the temperature. This says 20 degrees lower for a fan oven and it should be the same.

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• Sheilakuo

  17 May 2012

  Sheilakuo rated and commented on this recipe

  

  Absolutely delicious. I love any dish cooked with wine/ cream/ garlic so I thought that I had to try this recipe. Although large amount of garlic used, do not afraid the dish wouldn't turn out to be garlicky, but rather rich and creamy. I used chicken parts (two breasts, 6 drumsticks and 4 thighs) as I am a bit lazy, but will try using whole chicken next time I imagine that the flavour would be even richer. I too found the sauce a bit thin even after boiling it rapidly on the hob for quite a while. And be really really careful about pouring the brandy, hot pan + fire = the possibility of burning down the whole kitchen. However it is necessary to flame the brandy just be really careful.

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• clarri69

  16 November 2012

  clarri69 rated and commented on this recipe

  

  I cooked this a couple of weeks ago. It's really delicious and easy to cook too. As someone else did, I put plenty of veg in the pot (carrots and parsnips) but just added them an hour before the end. I really enjoyed the process of cooking it and thought the end result was so lovely and moist. Served with mustard mash, it's a great winters meal. I'm cooking it again this weekend, can't wait!

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• SugarMagnolia1978

  03 January 2013

  SugarMagnolia1978 rated and commented on this recipe

  

  Delicious and uncomplicated recipe - I've made this several times for friends with both with allergies to dairy and to pork, and was able to leave out the bacon and swap in pureed silken tofu for the cream, so it's versatile, too. You do need to reduce the cooking liquid down at the end before adding the cream, but that's the only real mental note I made when cooking this dish. I'll be making it (as written) this Sunday for another dinner with friends, and I think I'll try the mustard mash this time 'round too, since it's getting good reviews as a pairing.

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• Del

  08 April 2013

  Del rated and commented on this recipe

  

  Delicious! I don't own a suitable le creuset style pot so I put the chicken in a large oven dish and covered it with foil for 45 minutes. Then I removed the sauce and roasted the chicken for anther 30 minutes whilst the sauce reduced in a saucepan. It worked really well. Interested to know what other people do about the garlic? I cut one bulb in half horizontally through the cloves. Peeling and finely chopping 20 garlic cloves seemed excessive. Would make again.

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• jaebee

  22 April 2013

  jaebee rated and commented on this recipe

  

  Really, really good. I didn't have enough shallots so I added a chopped leek. I thickened the sauce slightly with some cornflour at the end as other contributors suggested. Perfect for informal meal with friends. The mustard mash worked well.

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• Munky

  02 May 2013

  Munky rated and commented on this recipe

  

  this was just amazing!! made it last night for friends and all plates were licked. very very YUMMY. followed the recipe though had second thoughts with the amount of garlic hehe, but put it all in and it was so tasty. Will be cooking again and quite often.. maybe will add some veg like carrots or serve with green beans next time.

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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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