Pot roasted chicken dinner waiting for you after a busy day!

Nov 6, 2023

 3 minute read

This recipe will feed 6/8 people (or you can save some for the freezer for another day).

INGREDIENTS
One whole chicken (1.5/2kg)
Dribble of olive oil
Knob of butter
1 x medium white or red onion
4/6 cloves of garlic
2 x large chopped carrots
3 x medium size potatoes, diced
1 x small swede, diced
1 x small chopped leek
3 x bay leaves
1 large tsp thyme
1 small tsp tarragon
½ pint / 300ml chicken stock (1 cube)
Salt & pepper

RECIPE

• Fry off the whole chicken in a hot pan with a little olive oil, salt and pepper
• When the chicken is sealed, lift it out and put it in a large pot or crockpot
• Add a generous nob of butter to the pan with the remaining chicken juices and fry onion, garlic, carrots, swede, potatoes and leek until they start to soften.
• Add herbs to taste (you can substitute tarragon for mixed herbs)
• Add the chicken stock
• Pour all the lovely vegetables and stock into the pot with the chicken and cover with a lid and cook for 3 hours(depending on your slow cooker, cook for longer if needed) or 1- 1 1/2 hours in the oven at 160/180 degrees depending on the size of your chicken. (when you can pull the leg away easily it is ready).
• Serve with extra veggies and a fresh loaf of bread. (or whatever you fancy)

COSTS
This meal will be a lovely healthy, chunky chicken family meal that costs between £1.50/£2.50 per head depending on the size and cost of the chicken you can add bread or any extra veggies of your choice.

Barbara Cossins is founder of Love Local Trust Local, Rawston Farm Butchery www.rawstonfarmbutchery.co.uk; The Langton Arms www.thelangtonarms.co.uk.