Pot roast chicken with beans (poule au pot)
- Portion size: Serves 4
- Hands-on time 15 minutes, oven time 1 hour 20-35 minutes
- Difficulty: easy
An 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.
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Ingredients
- Glug olive oil, plus extra for drizzling
- 200g smoked bacon lardons
- 400g button onions or shallots, peeled
- 150g button mushrooms, halved if large
- 300g chantenay carrots
- 2 leeks, roughly sliced
- 2 celery sticks, roughly sliced
- 400g tin cannellini beans, rinsed and drained
- 1.8kg organic chicken
- 300ml fresh chicken stock
- 300ml 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 tbsp wholegrain mustard (optional)
You’ll also need…
- 2 litre flameproof casserole with tight-fitting lid
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Method
- Heat the oven to 200°C/180°C/gas 6. Heat a glug of oil in the casserole overa 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 72-75°C).
- 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.
Nutrition
- 675kcals Calories
- 25.9g (6.8g saturated) Fat
- 76.2g Protein
- 22.9g (12.1g sugars) Carbs
- 12.5g Fibre
- 2.7g Salt
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