Name: One-pot chicken with braised vegetables
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: British
Ingredients: 1 ½kg 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 pea frozen are fine; bunch soft green herbs such as tarragon chives or parsley, chopped

Home
Recipes
One-pot chicken with braised vegetables

One-pot chicken with braised vegetables

Barney Desmazery

Save recipe

Serves 4

More effort

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.7 out of 5.17 ratingsRate

loading...

A good one-pot can save the day when you have no time and hungry mouths to feed. This has bags of flavour and can easily serve four

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

1 ½kg 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 pea

frozen are fine
bunch soft green herbs such as tarragon

chives or parsley, chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal915
fat39g
saturates17g
carbs52g
sugars10g
fibre6g
protein63g
salt2.58g

Method

step 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.
step 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.

Recipe from Good Food magazine, June 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now