One-pot chicken with braised vegetables

Recipe uploaded by

Barney Desmazery

6 ratings

Recipe by Barney Desmazery

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1. Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked.
2. After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.

Per serving

915 kcalories, protein 63g, carbohydrate 52g, fat 39 g, saturated fat 17g, fibre 6g, salt 2.58 g

Latest comments and suggestions

• garconne

  12 June 2008

  garconne rated and commented on this recipe

  

  I loved it. It was simple to make and tasted lovely. I did not change any of the ingredients. I love one-pot meals as I feel all the goodness remains together and helps the blending of tastes. Willmake it again and again.

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• Kelly

  13 October 2008

  Kelly rated and commented on this recipe

  

  I adapted this slightly and cooked it in the slow cooker ... was lovely, really easy and a no fuss recipe. Added chunky carrots for a bit more colour.

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• Jo

  14 December 2008

  Jo rated and commented on this recipe

  

  I used baby new potatoes and didn't peel them and they cooked perfectly in the time, I also added baby carrots at the same time as the potatoes. This was a really tasty and easy meal with only one pot to wash up at the end - you can't go wrong and will be doing again and again. (PS it made the veg so tasty the children ate them too!)

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• Kathryn

  10 April 2009

  Kathryn rated and commented on this recipe

  

  I didn't add potatoes to this s I served it with roast potatoes separately. I did add a few carrots though which gave an extra bit of colour and used just a splash of wine and made up the rest of the liquid wth stock. A lovely, tasty dish that was very simple to make and kept the chicken beautifully moist.

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• jo.power

  17 May 2009

  jo.power rated and commented on this recipe

  

  We have had this on a number of occassions now and all love it. I always have left overs and make it into delicous soup for the next day.

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• Belkey

  25 May 2009

  Belkey rated and commented on this recipe

  

  This was perfect for lunch in the garden with bread & salad, particularly on a summers day when you have guests but don't want the hassle of doing a "full on" roast.

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Ingredients

• 1½ kg chicken
• 25g butter
• 200g smoked back bacon , preferably from a whole piece, cut into small chunks
• 1kg new potato , peeled
• 16-20 shallot or small onions
• ½ bottle white wine
• 250g peas , frozen are fine
• bunch soft green herbs such as tarragon , chives or parsley, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 30 mins

Ingredients

• 1½ kg chicken
• 25g butter
• 200g smoked back bacon , preferably from a whole piece, cut into small chunks
• 1kg new potato , peeled
• 16-20 shallot or small onions
• ½ bottle white wine
• 250g peas , frozen are fine
• bunch soft green herbs such as tarragon , chives or parsley, chopped

Per serving

915 kcalories, protein 63g, carbohydrate 52g, fat 39 g, saturated fat 17g, fibre 6g, salt 2.58 g

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