Pot-roast chicken with hunters’ sauce

Pot-roast chicken with hunters’ sauce

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

This is one of my favourite recipes in the whole book –I just love the flavours in it. Cooking the chicken whole makes it even more succulent, but you can also do it with chicken pieces. Pheasant and partridge are great cooked this way too, but will only need 30–45 minutes.

Ingredients

Quantity Ingredient
1 onion
2 garlic cloves
6 smoked streaky bacon rashers
rapeseed oil, for frying
100g button mushrooms
125ml white wine
2 x 400g tins chopped tomatoes
1 litre brown chicken stock
2 teaspoons sugar
2 tablespoons fresh tarragon leaves
400g new potatoes
1 x 2kg chicken, giblets removed
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C. Cut the onion, garlic and bacon into large dice. Place a 3-litre flameproof casserole dish over a medium heat. Add a little oil, then the bacon and fry until golden brown. Add the onion and garlic and cook for 2 minutes, until softened.
  2. Slice the mushrooms thickly, add to the pan and fry for a further minute. Add the wine and tomatoes, bring to the boil and simmer for 3 minutes, then add the stock. Bring back to the boil and season with salt, pepper and sugar. Chop the tarragon and add half of it to the pan, reserving the rest.
  3. Cut the potatoes into 1cm slices and add them to the pan. Place the chicken on top, pressing it down lightly to immerse it in the stock, then cover with a lid and cook in the oven for 1½ hours. After 1 hour, remove the lid and baste the chicken with the sauce. Return to the oven, uncovered, to allow the chicken to brown.
  4. When the chicken is cooked, remove it and place on a chopping board. Leave to rest for 5 minutes. Add the remaining tarragon to the sauce, stir well and taste to check the seasoning. Carve the chicken into portions: cut the legs off, cut through the joint to separate the drumsticks from the thighs, and carve the breasts off the carcass. Place on a serving dish, then spoon the sauce and potatoes over the chicken.
Tags:
James Martin
Saturday Kitchen
slow cooking
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