Pot roast chicken with beans (poule au pot)

Name: Pot roast chicken with beans (poule au pot)
Yield: Serves 4
Cuisine: British recipes
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

Easy
December 2017

Easy
December 2017

Serves 4
Hands-on time 15 minutes, oven time 1 hour 20-35 minutes

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.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 675kcals
Fat: 25.9g (6.8g saturated)
Protein: 76.2g
Carbohydrates: 22.9g (12.1g sugars)
Fibre: 12.5g
Salt: 2.7g

Nutrition: per serving

Calories: 675kcals
Fat: 25.9g (6.8g saturated)
Protein: 76.2g
Carbohydrates: 22.9g (12.1g sugars)
Fibre: 12.5g
Salt: 2.7g

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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

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.

delicious. 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. To see how to joint a chicken visit deliciousmagazine.co.uk/how-to-joint-a-chicken (it’s for an uncooked bird but the principles are the same).

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