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Pot Roast Chicken, my Ultimate Winter Warmer
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London
Pot Roast Chicken, my Ultimate Winter Warmer
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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This Pot Roast Chicken is perfect for the cold British winter. It's a simple recipe that requires only a few ingredients and minimal effort, resulting in a perfectly succulent and juicy bird with a generous amount of self-made gravy.
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You Need

Serves 4-6
  • 1 medium/large chicken
  • Salt and pepper
  • 1 tbsp olive oil
  • 4 banana shallots or smallish onions, peeled and quartered
  • 1 head of garlic, cloves separate but unpeeled
  • 2 fresh bay leaves
  • 3 sage leaves
  • 2 sprigs tarragon
  • 6-8 sprigs thyme
  • 350ml (approx 1.5 cups) white wine or vermouth

    • How To

    1. An hour before you want to cook the chicken, remove it from the fridge to bring it to room temperature. Preheat your oven to 180C.
    2. Dry the chicken completely and season all over with salt and pepper.
    3. Place a heavy bottomed casserole with a tight fitting lid on a high heat and add the olive oil and then the chicken, breast side down. Brown for 5 minutes on each side until it is golden.
    4. Remove the chicken from the pan and add the cut onion, garlic and fresh herbs. Toss them in the oil until they are browned and fragrant.
    5. Keeping the pan on the heat, add the chicken back into the pan breast side down, and pour the wine around the bird. The liquid should come about 1/3 of the way up the chicken. If you are using a larger size pan, top up with a little water or more wine.
    6. Bring the liquid to the boil, shaking the pan to emulsify everything.
    7. Pop the lid on and put in the oven for 60-70 minutes. There is no need to baste the chicken while it is cooking, but check it after an hour to see if it is done. There should be a wonderful gravy in the bottom.
    8. Allow to rest in the pan for 15 minutes before carving.
    9. Feel free to add vegetables suggested above when you add the onions and garlic.