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    You are in: Home / Recipes / Pot Roast Chicken in Garlic, White Wine & Parsley Recipe
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    Pot Roast Chicken in Garlic, White Wine & Parsley

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    English_Rose's Note:

    An impressive dinner party dish.

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    Units: US | Metric


    1. 1
      Heat the oven to 300°F 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 caramelize.
    2. 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.
    3. 3
      When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
    4. 4
      Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
    5. 5
      Remove the chicken from the casserole, cut into 8 portions and keep warm.
    6. 6
      Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
    7. 7
      Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.

    Ratings & Reviews:


    Nutritional Facts for Pot Roast Chicken in Garlic, White Wine & Parsley

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 939.4
    Calories from Fat 510
    Total Fat 56.7 g
    Saturated Fat 23.1 g
    Cholesterol 245.7 mg
    Sodium 402.9 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 0.6 g
    Sugars 2.9 g
    Protein 49.5 g

    The following items or measurements are not included:


    bouquet garni

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