pot roast chicken with potatoes and onion gravy

Pot-roast Chicken Recipe

Cowbridge Kitchen

About This Recipe

This Pot-Roast Chicken is perfectly tender and juicy, cooked in a rich Chicken and Vegetable stock with Fondant Potatoes and a Chicken and Onion gravy.

This Pot-Roast Chicken is a great way to make a Roast Dinner with hardly any dishes, most of the meal is cooked in one pot so you can just sit back and relax while this meal in a pot cooks. ...

History of Pot Roast Chicken
This dish, which typically features a whole chicken slow-cooked with vegetables and aromatic herbs, has its roots in the traditional methods of cooking that prioritize both flavour and tenderness.

Originating in various cultures, the concept of pot roasting can be traced back to ancient times when meats were cooked in earthenware pots over open flames, allowing for a melding of flavours and a tender texture.

As culinary techniques advanced, particularly with the advent of cast iron cookware in the 19th century, pot roast chicken became a staple in many households, especially in America, where it was embraced for its simplicity and heartiness.

The dish not only provided a nourishing meal but also served as a centerpiece for family gatherings, symbolizing comfort and togetherness.

Over the years, regional variations have emerged, incorporating local ingredients and spices, which have further enriched the dish's legacy and ensured its place in the category of comfort foods.

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Serves: Two

Easy

Cook in: 1hr 10

Prep: 20 min

Equipment:
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What is a Pot-Roast Chicken

Pot roast chicken refers to a cooking method where a whole chicken is slowly braised in a covered pot, often with vegetables and aromatic herbs.

This technique allows the meat to become tender and flavorful as it cooks in its own juices, often resulting in a rich, savory broth.

The process typically involves searing the chicken first to develop a golden crust, followed by a long, gentle simmer, which enhances the overall taste and texture of the dish.

Pot roast chicken is a comforting meal that is popular for family gatherings and special occasions.

How to make Por Roast Chicken

Cuisine:French

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Ingredients Nutrition Cost

1 x 1kg Whole Chicken (Small)
4 large Potatoes
2 Large Brown Onions
4 Cloves of Garlic
1 tsp Dry Sage or 10g of Fresh Sage
700ml of Vegetable & Chicken Stock
40g Butter
30g Flour

Egg freeNut free

Nutrition:
This is per 1 portion

Calories: 725High
Protein: 82gHigh
Fat: 15g
Carbohydrates: 60gHigh
Fiber: 5g
Sugar: 12g

High caloriesHigh proteinHigh sugar

High Carbs.

Cost to make:
£4.84 / $6.13 (Est.)

*Prices may vary.

Cooking Instructions

Cook the Chicken in a cast iron pan for 10 minutes, turning it a few times so that it browns all over.
Peel the potatoes and cut then into 1/2, you should get two good size pieces from each potato.
Peel and Chop the Brown Onions into large chunks, just cut it in half then into quarters and crush 4 Cloves of Garlic with the side of a knife.
Make up 700ml of stock using 1 tsp of Dry Sage, 2 Chicken & 1 Vegetable Stock Cube. Empty this into a deep pan and add the Onions and Crushed Garlic cloves then bring to the boil, then simmer for 10 minutes.

Meanwhile put the browned chicken into a good size oven dish or Cast Iron Casserole Dish and season with Salt & Sage
When the Stock has been simmering for 10 minutes slowly pour it over the cooked Chicken.Add the Potatoes allowing them to rest around the Chicken, half in and half out of the stock if you can.
Cook this in a preheated oven @180c for 1 hour or until the Chicken is at or above 75c.

For the Gravy

When the Dish is cooked you can transfer the Chicken & Potatoes to a plate or platter so that you can thicken the liqour.
In a small milk pan melt 40g of butter and add 30g of flour to make a thin roux, add this roux to the hot chicken liqour and whisk it to thicken.