Peasant-Style Pot Roasted Chicken

Submitted by Barb_G

"Slow-cooked chicken in a pot with vegetables and a wonderful veg-packed gravy, served up in a bowl or deep plate like a stew, with some crusty bread."

 

• Ready In: 2hrs 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 slices white bread, crusts removed
• 3 slices streaky bacon, cut up into small pieces
• 6 garlic cloves (peeled)
• 1 onion (chopped)
• 2 stalks celery, chopped
• 2 carrots, chopped finely
• 4 carrots, peeled and cut into large chunks
• 6 small onions or 6 small shallots, peeled & left whole
• 3 potatoes, peeled & cut into chunks
• 1 glass white wine (or a glug of sherry or brandy)
• 1 pint chicken stock
• herbs (fresh if you have them, dried if not, I like rosemary, thyme, sage)
• salt (to taste)
• pepper (to taste)
• 1 tablespoon olive oil
• 1 whole chicken

directions

1. Preheat oven to 160 degrees centigrade.
2. You'll need a large lidded pot (big enough to hold a whole chicken).
3. Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy.
4. Rub salt & pepper over the chicken, then place it on top of the bread & vegetables.
5. Place the carrots, onions & potatoes around the sides.
6. Pour the wine and stock over the top.
7. Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg.
8. Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy.
9. Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like.
10. Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.