Recipe | Chicken Pot Roast with Beans (Poule Au Pot)
Get ready for a cozy easy one-pot roast chicken dish cooked on a bed of bacon, cannellini beans and roasted veg. It’s ready when the chicken is golden and the vegetables beneath are treacle-like.
Ingredients
3 tablespoons olive oil, plus extra for drizzling
1 cup smoked bacon lardons
2 cups button onions or shallots, peeled
1 cup button mushrooms, halved if large
2 cups Chantenay carrots(colorful)
2 cups leeks, roughly sliced
1 cup celery sticks, roughly sliced
2 cups cannellini beans, rinsed and drained
Whole Organic Chicken
1 1/4 cups fresh chicken stock
1 1/4 cups dry cider or dry white wine, plus a splash for the sauce
Bouquet garni (dill, parsley, bay leaves, and thyme tied together with kitchen string), plus extra parsley to garnish
2 tablespoons wholegrain mustard (optional but recommended)
*Will need large cast iron Dutch oven or oven proof pot with a lid and instant meat thermometer
Instructions:
Heat Oven to 400°F. Heat a glug of oil in the casserole over a medium-high heat and brown the bacon for 3-4 minutes. Add all the onions/shallots and mushrooms and cook for a few minutes until browned, then mix in the carrots, leeks and celery and cook for a few more minutes to brown. Add the beans and nestle the chicken in the pot. Season well with sea salt and drizzle the chicken with a little olive oil.
Roast uncovered for 20 minutes, then pour in the stock and cider/wine and add the bouquet garni. Put the lid on, transfer to the oven and cook for 60-75 minutes until the juices run clear when you push a skewer into the thickest part of the leg (or a probe thermometer reads 160°F).
To serve, transfer the chicken to a chopping board and joint into 8 pieces. Stir the mustard (if using) into the sauce and return the chicken pieces to the pot to serve at the table.
Recipe Tips:
The chicken is the star of the show in this classic dish so it’s worth splashing out a bit and buying the best bird you can afford. We chose a organic free-range chicken.
To peel shallots, put in a heatproof bowl and cover with boiling water. Set aside for a few minutes, then drain and cool. The skins will peel away easily.
Recipe Courtesy of Delicious Magazine | View Full Recipe